It’s almost fall! And it’s no secret that as a whole- our society has become obsessed with pumpkin, including me!
Many DIY pumpkin projects start with a pumpkin puree. You CAN buy a can of the stuff, but I prefer to make my own. THat way I can support a local farmer, and incorporate fewer preservatives into my beauty regime and recipes. So I present to you, my recipe for pumpkin puree!
Ok ok, so it’s by no means a ‘recipe’ but it is a method, which is a kind of recipe, right?
What you will need:
1 large baking pumpkin
Foil lined baking sheet
Large metal spoon
Food processor (or potato masher)
Preheat your oven to 350.
Cut the pumpkin stem off, and cut the pumpkin into quarters.
Place the now clean pumpkin quarters onto the baking sheet, flesh down or skin down, whichever you prefer!
Roast that sucker for 45 minutes, or until it is tender enough to poke with a fork. Poke in multiple places to ensure an even doneness. (I can’t believe doneness is an actual word! TIL!)
Move roasted pumpkin to a cooling rack with tongs and let sit for an hour, or until it is cool enough to handle.
Take your trusty metal spoon and scrape the pumpkin flesh away from the skin, and plop it into your food processor. Give it a good twirl or two. If you are food processor-less, as I was before a kind, kind soul gifted one to me for our wedding gift, then take a potato masher and mash away. You are done when the puree is scoopable and smooth in presentation.
You may need to add some water at this point to make it a spreadable, stirable substance. Add a tablespoon of water at a time and mix until your puree is the consistency you desire. (For reference I like mine to resemble a thick applesauce).
You can store this in an airtight container for up to one week, or place in ziplock bags and store flat in the freezer for up to 5 months.
And now you can go on creating masterpieces of all sorts with you very own, homemade pumpkin puree! The possibilities are only limited by your imagination!
See what else you can do with a pumpkin here!