Just the recipe. Every time. Because I know that’s what you're here for 😉
Ingredients
1 pie pumpkin (not any pumpkin will do, it must be a pie pumpkin specifically for a good puree).
2-4 tbsp olive oil (or neutral flavored oil of your choice)
¼ to ½ cup water
Here is how to turn THIS:
Into THIS:
First, you will need to preheat your oven to 400 degrees and wash your pumpkin well.
Next, find the best knife you own because pumpkins are really difficult to cut into. You will want to cut from the top near the stem all the way to the bottom on both sides. I had to pry mine open a little since it was difficult to cut all the way through.
Break off the stem at the top so it doesn’t char and throw it away. Now you will want to scoop out the inside of your pumpkin and get it as clean as you can.
Using your olive oil, lightly coat the inside and outside of the pumpkin halves and place face down on a baking sheet. Here’s a large baking pan that would be good for this and it comes with a lid for easy transporting!
Bake for 40 minutes then transfer to a cooling rack for at least 15 minutes before you scrape the pumpkin flesh away from the skin.
Then add your pumpkin flesh and water a little at a time to a blender or large food processor and blend until completely smooth with no lumps.
That’s it! You now have pumpkin puree that you can use for all sorts of delicious recipes. In a sealed container the puree should last up to a week in the fridge or a month in the freezer. Homemade pumpkin puree is so simple yet many of us just buy it from the store. And it's true that you can make some decent desserts with store bought filling. But there is something so satisfying about making it yourself and creating delicious pumpkin desserts from scratch like these homemade rustic mini pies. Fabulous. Now you are sold on making your own, get out there and give it a try! You will have so much fun in the process while earning the prestigious title of “scratch made.”
Comments