Pumpkin Puree

For Thanksgiving, I decided I wanted to make a pumpkin pie from scratch, and I mean from SCRATCH. I arrived home with my 1 1/2 pound sugar pumpkin (so cute!) ready to roast and puree it into pumpkin pie goodness.

These guys are super cute!
Pumpkin Puree:
  1. Preheat oven to 400 degrees. Using a sharp paring knife, cut several slits in pumpkin, piercing skin all the way through (this will let steam escape). Place in a glass dish; pour about 1 inch water in bottom of dish. Bake until skin is easily pierced and inside is very soft, 1 1/4 to 1 1/2 hours.
  2. Cut off top of pumpkin, and scoop out seeds; discard both. Peel, and discard skin. Place pumpkin in the bowl of a food processor or blender; puree until smooth. Store in an airtight container in the refrigerator up to 2 days or in the freezer up to 1 month.
Very easy to do, with the exception of scooping out the seeds. What a pain in the butt! The pumpkin is very small so you need to use a long handled spoon (I used an iced tea spoon), but you need to be careful not to discard the pumpkin insides! The skin comes off easily enough. Make sure to let the pumpkin cool a bit before you move on to step 2, but you definitely want it warm when you puree it.

You can do a lot with pumpkin puree (besides making pie, you can make pumpkin bread, pumpkin muffins, etc.), so you may want to roast two of these guys and freeze the extra puree for another project :)

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