Pumpkin time!
On our recent trip to the pumpkin patch I decided to try a couple of different varieties. I fell in love with a beautiful red pumpkin, a French variety called Rouge Vif d Etampes, and had to have it. The green one, that my daughter calls "the brain" pumpkin, is actually called a Triamble. Both are good for Halloween and for eating so they came home and sat on our porch for a few days and then came inside to warm up, in my oven!
Making your own pumpkin puree is easy and you don’t have to worry about nasty BPA (read my post on BPA here) leaching out of the can into your food. Plus when you make your own puree you also get all those lovely pumpkin seeds for roasting! There are two ways to cook pumpkin, either boil or bake. I went for the baking method because, quite frankly, it seemed easier and I'm all for making cooking easy.
Homemade Pumpkin Puree
- Choose a lovely pumpkin, give it a scrub and cut it in half.
- Scoop out the seeds and stringy stuff (save the seeds to roast).
- Place face down on a cooking sheet.
- Cook a t 375F for about an hour (depending on the size of your pumpkin). It is done when you can poke a knife through the skin.
- Let it cool and then scoop the meat into a food processor and whizz it around for a bit.
- Finally, strain the puree to get ride of any excess liquid. That's it.
You now have beautiful homemade pumpkin puree ready to make yummy pies, pancakes, muffins, etc. I froze mine in two cup portions to make them easy to use in recipes. Frozen pumpkin puree should keep for at least 3 months.
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