Pumpkin Puree

For a typical pumpkin recipe, you can use a jar of pumpkin puree.  This can come in handy if it's the off season and a pumpkin is difficult to find.  However, during the fall season, when pumpkins are a plenty, it only makes sense to use fresh.  It tastes better and isn't too difficult to prepare.
It does take a little longer, but if you prepare your puree beforehand and have it in the fridge, then you can use it whenever you need!

Ingredients:
1 Sugar (pie) pumpkin
(A sugar pumpkin is better for creating puree as it is typically less stringy and has a better flavor. It also has a thick skin so a small one can usually yield quite a bit of puree. I got 5 cups from this pumpkin.)

 Step one: Cut pumpkin in half. (This kind of made me sad as I'm used to creating a jack-o-lantern with my pumpkins. However, knowing that the pumpkin will be going to good use makes up for it!)










Next: Clean out pumpkin seeds and goop from the inside. (Be sure to save the seeds! You can roast them later and they make a delicious and healthy snack!)

Aiden does the
inspection of done-ness

Butter the edges (or spray them with non-stick spray) and lay them on a wax paper-lined baking sheet.  Bake at 350 degrees for approximately 40 minutes. (A fork should insert the side easily.)
The pumpkin will look a little darker on the outside skin as well.







Once pumpkins halves are completely baked, allow to cool and then scrape the pulp from the skin.  You can mash the pumpkin by hand or put it in a food processor (my personal choice.)  Once mashed, you can refrigerate it for later use or use it right away in your favorite recipes!





Be sure to check out the rest of my Great Pumpkin Recipe Journey for ways to use your pumpkin!