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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}
Step 2: Remove skin and seeds
Step 3: Let pumpkin cool. I refrigerate mine overnight.
Step 4: Chop- Chop
Step 5: Add to food processor
Step 6: Add 1 teaspoons pumpkin spice mix to 1 cup of pumpkin puree. I usually have about 4 cups of puree (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.
Hey lady! I like that you roast the whole pumpkin whole!!! My sister and I discovered that one winter a couple years ago, as she and I were drunkenly sawing at a fairytale pumpkin, sweat pouring down our purple faces. It's sooo much easier to just roast the whole damn thing! Yay!
ReplyDeleteRight! Thank you. So easy.
ReplyDeleteScary kitchen combo = burs, sharp objects, a strong, large pumpkin! Run like the wind...
:-)
Be Well,
--Amber
I'm so glad you posted this, and so glad I came across it! I've always thought you had to halve the pumpkin before roasting it, which has (like you say) caused me much angst since I feel like the knife might rebel at any moment and I might end up cutting off my hand or something. Now I know I can roast it whole! Yippee!
ReplyDeleteHi There Jenna~
ReplyDeleteSo glad I'm not alone with the pumpkin wresting!
Please let me know how you like roasting the whole thing.
Love your blog. So fun - I look forward to reading through "home&kids" and your latest recipe looks awesome: spicy tomato cashew soup. Yum!
Be Well,
--Amber
Hi
ReplyDeleteIs there a difference between pumpkins for roasting and the big pumpkins that are used to make jack o lanterns? I would guess that smaller pumpkins are tastier since other veggies are better before they get too big?
thanks
Hello There KellyBelly~
ReplyDeleteGreat question!
Those big pumpkins are just for decoration purposes, so you won't have much luck roasting one of those.
You are right on the money with the smaller variety being sweeter. Smaller variety pumpkins have a higher sugar content and are extremely tasty (these usually weigh around 6 lbs). These are a different variety than those big pumpkins used for carving.
The two pumpkins I use on a regular basis for cooking are: 1.) Sugar pie which is featured in the pictures above (or sometimes called sugar pumpkin or pie pumpkin) and 2.) Cinderella pumpkins (or Fairy Tale) pumpkin.
These are typically located with the other winter squash (such as delicata, crook necked, spaghetti squash, etc.
Speaking of roasting pumpkins, I have one in oven right now! (a Cinderella variety). These take longer to cook. Keep checking the meat with a knife. I would say at least 90 minutes, give it a poke and see how it's doing. Then continue roasting for 10 minutes at a time.
Good luck to you! Please let me know how it turns out. Happy pumpkin roasting!
Be Well,
--Amber
Hi
ReplyDeleteThis worked out great. I now have lots of puree in the freezer ready to use. I pureed in the vita-mix and it looks just as creamy as what comes out of the can.
Glad I gave it a try!
Oh I'm so glad it worked out for you! Looks like you're all set for Holiday baking. Great job.
ReplyDeletebe Well,
--Amber