Wednesday, November 10, 2010

Time-Out: Fresh Pumpkin Puree

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When John and I went pumpking picking in October, we chose 5 pumpkins.  Three were babies, I love the babies.  One was a huge perfect jack-o-lantern pumpkin; the last one was about five pounds and perfect for pumpkin puree (you want smaller pumpkins, not jack-o-lantern types).  Anyway, after we carved our jack-o-lantern (see below), I couldn't put off pureeing the pumpkin any longer.
I love just looking at pumpkins, but I really wanted to challenge myself to make fresh pumpkin puree rather than running out and buying a can every time I needed pumpkin.  Lately, I have been using it in EVERY recipe contest I've entered, practically.  And, that can get expensive. 

I really wanted to take step-by-step pictures but when you're so focused on doing everything right, its so hard to remember the camera!  I tried though...PS, this is a perfect winter activity because the heat from the oven keeps the house nice and toasty!

Pumpkin Puree
Serves:  1 1/2 cups of puree

Ingredients:  One Pumpkin

Preheat the oven to 375 degrees F.  Cut the pumpkin into half or thirds and remove all the seeds.  I saved the seeds for toasted pumpkin seeds while we were watching a movie that night.  Place the meat of the pumpkin facedown on a tin-foil lined pan.  Cook in the preheated oven for 90 minutes.  The pumpkin should be soft, the skin will turn a dark orange/brown.  Turn the pumpkins over to view the meat of the pumpkin.  It should easily come off with a spoon.  If not, place it back in the oven for another 10 minutes.
Scrape out the meat of the pumpkin and place in food processor.  Process until smooth.  It will look like the pumpkin puree shown above. 

I have used this in pumpkin mousse, pumpkin muffins, and plan on making pumpkin cheesecake, too!  It tastes amazing, way better than the canned pumpkin.  But, it is a lot of work.  It was a nice lazy day activity!

Until the next time my oven is on...

1 comment:

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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