So because I am weird and because I enjoy to challenge myself when it comes to cooking and baking, I decided to make my own pumpkin purée. Forget that canned stuff, not that it’s bad but I wanted to actually wanted to make it myself. Here is the recipe I used, I got it off the Williams-Sonoma website.
Roast the Pumpkins
I decided to roast three, I made sure I got the pie pumpkins and I washed them before I roasted them. Each pumpkin was about 2 lbs.
Place a small whole pumpkin on a baking sheet and roast it in a preheated 350 degree F oven until it can be easily pierced with a knife, 1 to 1 1/2 hours. For a shorter roasting time, slice the pumpkin in half and roast it, cut side down, in 1 inch of water in a baking dish until tender, about 45 minutes.
For my three they were ready in about an hour.
Scoop and Purée
Let the pumpkin cool, then cut it in half crosswise (if not already done) and scoop out and discard the seeds. OR you could put the seeds on a baking sheet and roast them for about 10 minutes and eat they, very healthy snack!!
Scoop out the flesh with a large spoon and purée the flesh in a blender or food processor or with a food mill.
Honestly, the pumpkins were so soft that I really didn’t need to scoop anything, I was just able to peel the skin off and put it into the food processor.
This is what you get after you put the pumpkin through the food processor.
Tomorrow evening I will post the recipe for the totally delicious pumpkin pie I made from the purée I made.
Have a blessed evening!