Friday, October 26, 2012

DIY pumpkin purée...super easy, super simple!

Pumpkins are the best part of fall in my opinion! They're cheery and bright...and UT orange! :) But mostly, they are delicious. Today I'm making homemade pumpkin purée. Be on the lookout for a recipe using the purée tomorrow morning. Please excuse the lack of professional quality photos, I'm just an amateur photographer, using my iPad for now. :)

To make pumpkin purée, you'll need a sugar pumpkin, sometimes called a pie pumpkin. You could use a jack o lantern pumpkin, but I wouldn't recommend it...they are super pulpy/stringy so you pay more money for less usable pumpkin.

Anyway, start out with a pie pumpkin like these:

Then, cut them in half, like this:

Next, you'll want to scoop out the seeds (save these for roasting, yum!) and scrape the stringy pulp out. Now your pumpkin should look like this:

Place them cut side down on a baking sheet covered in aluminum foil, like so:

Bake them in a 350 degree (200 celscius) oven until a fork easily penetrates the skin. For me, this was about 30 minutes. If you have a toddler, they must be sitting like this for the baking experience to work!:

Let the pumpkin sit for at least 10 minutes before touching. Speaking form experience, they're WAY too hot to handle before that.

Peel off the skin, I used my fingers. The skin should easily and cleanly pull away. You'll be left with this:

Put them in a food processor or blender and blend until puréed. Voila! Pumpkin purée!

Be on the lookout for a great recipe using your pumpkin puree tomorrow!



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