Now that Halloween was over, I still had a small pumpkin that wasn’t carved sitting on my front porch. After looking up pumpkin puree recipes online, I combined each one to make my own based on the similarities, with a little bit of added judgement (I see you salt).
This is a pretty easy recipe to follow, but you must consider the time it takes to bake the pumpkin in the oven, and the time it takes to let it cool off (about 2 hours total).
I don’t like to waste food (or ingredients) which is why I thought to make this puree, freeze it, and use it for a future recipe.
I encourage you to try this at home. Not only does it save you the money from buying it in a can (doesn’t taste the same either), but it also serves as a dual purpose ingredient (to decorate and eat).
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– Recipe –
Pumpkin (some say a pie pumpkin is better, but to my knowledge I have never seen them sold with a distinction like that where I live)
1. If the pumpkin was outside, bring it inside several hours before to let it sweat and reach room temperature.
2. Wash the pumpkin and cut in half (not the stem). The stem easily breaks in two when pulling apart the two halves. BE CAREFUL NOT TO CUT YOURSELF!
3. Remove the seeds and stringy guts from the inside with a spoon. Keep the seeds for roasting (recipe below).
4. Place the halves face down on a parchment-lined baking sheet.
5. Bake at 400 F for 45 minutes, or until a fork (knife in my case) can easily prick through.
6. Let cool for at least 1 hour.
7. Remove the skin and scoop the flesh into a food processor.
8. Run the food processor for at least 3 minutes until you’ve reached a smooth consistency. If needed, occasionally stir around the mixture as chunks of pumpkin can be stuck at the top and on the sides.
9. Scoop the puree into a container or freezer bag.
The puree can be stored in the fridge for up to 6 days, and in the freezer for 3 months.
Roasted Pumpkin Seeds : Place rinsed seeds on baking sheet and drizzle olive oil. Add salt to taste and toss around with a spatula. Bake at 325 F for 25-30 minutes.
Recipes I based myself on: