Thursday, October 27, 2011

Ditch The Can: How to Make Delicious Pumpkin Puree

Making your own pumpkin puree is easy as….pie?  Okay it had to be said.  How about Sunday Morning?  Easy Peasy?  Let’s stick with pie.  It’s truly easy, fun and very satisfying.  As is anything you can do from scratch and without packaging.  A few years ago I bought a bag of almond meal/flour on-line.  It was my first and last time for that.  I immediately started grinding my own organic almonds here at home for recipes.  Simple, fresh, organic, no packaging  – no waste. 

What was I talking about?

Oh, yes, bad puns.

Okay so first you need a pumpkin.  

I just throw mine right in the oven. 
 Lazy?  Perhaps.
Easy?  Yes!
Maybe it’s just me, but sometimes I feel like I’m wresting with the raw pumpkin – it’s aggravating.  I love the way the knife slips into the tender meat when it’s all hot and roasted.  

Step 1: roast a pumpkin
{400 degrees for 70 minutes for a 4 or 5 lb pumpkin, roast longer and until soft for heavier pumpkins}
Step 2: allow to cool and then remove skin and seeds
Step 3: chop- chop OR scoop out into a food processor 
Not ALL pumpkins will cube like this, it depends on the variety.  
Step 4: Add to food processor 
Step 5: add 1 teaspoon pumpkin spice mix to 1 cup of pumpkin puree.  I usually have about 4 cups of pumpkin (so 4 teaspoons spice mix).  Blend in food processor until incorporated. 
Here is a groovy recipe for pumpkin pie spice mix if you are so inclined to make your own.  

Now you’re ready to make something tasty.  
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Posted by Amber at

Labels: fall cuisine, how to.


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