Shared by Kimberly Bos, renaissance mom.
Welcome to our “Life of a Pumpkin” series – where we will be deconstructing pumpkins and cooking them up into pure deliciousness.
Part 1: Making Pumpkin Puree
2 small round pumpkins, not large jack-o-lantern ones
Preheat oven to 400 degrees F.
Cut the pumpkin into quarters. Scoop out the seeds and strings. Set the seeds aside for roasting later. Place the quartered pumpkins on a pan to roast in the oven. You can place them facing down or up. We prefer down.
Bake for 45 min. at 400 degrees. You will know they are done when the skin easily peels off.
To make puree:
Peel skin off of the pumpkin and place in the food processor in batches. Blend until you have a nice, creamy puree. Do not add water. There should be enough moisture from roasting the pumpkin. After the puree is made, if it is too watery, run it through a cheesecloth to drain excess water.
Now you have perfect puree… the options are endless: Pumpkin Loaf, pumpkin pie, pumpkin/butternut squash ravioli, pumpkin cheesecake, babyfood, and more!
(We also suggest freezing the puree in ice cube size portions. You can pull out what you need and won’t have much waste.)
Check back with us tomorrow for the Ultimate Pumpkin Bread Recipe!
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