Originally posted October 24, 2011
Homemade Pumpkin Puree! Easier than pumpkin pie!
I’m never going back to canned pumpkin again, and I recommend that you test it out.
I’ve already made pumpkin bread, and I plan on making pumpkin smoothies, pumpkin cupcakes, pumpkin soup, pumpkin… I’m out of ideas – please let me know if you have any!
I don’t have any good stories for this blog post – I’ll blame that on the fact that I’ve been spending too many hours re-writing my job market paper and writing cover letters.
Here are the steps for pureeing pumpkin!
Get some pie pumpkins.
Pre-heat the oven to 350 degrees. Slice up one pumpkin and remove the seeds.
Place slices on a cookie sheet. Bake for 45 minutes.
Allow to cool, and then peel the skin off of each slice.
Put in a food processor and blend!
You are done! (You can also drain using a strainer or a cheesecloth, but I didn’t see much difference after I drained the pumpkin for an hour).