Pumpkin Puree

To make pumpkin puree, you will need to purchase a "Pie Pumpkin" which you can find at most grocery stores, farmer's markets or pumpkin farms during the Fall Harvest.



Pie pumpkins are smaller than your average jack-O-lantern pumpkins, and their flesh and taste resemble that of squash. These pumpkins are useful in cooking where as jack-O-lantern pumpkins are stringy, contain more water and are not recommended for cooking purposes.




1. Begin by cutting off the top of you pie pumpkin similar to how you would a jack-o-lantern pumpkin.




2. Next, cut the pumpkin in half.




3. Then, cut the pumpkin into quarters and scoop out the stringy flesh and seeds with a spoon. Save the seeds and rinse in cool water and pat dry in paper towels if you would like to make roasted pumpkin seeds.



5. Arrange the pumpkin quarters on a foil-lined baking sheet. Bake at 350 degrees for 40-45 minutes or until pumpkin is soft when pierced with a fork.



6. Remove from oven and let cool. When easy to handle, peel off skins from the pumpkin flesh. They should come off easily.




7. Discard the pumpkin skin and place the flesh in the food processor. Puree until smooth adding about 3 tablespoons of water to help the process.



8. The finished product should look similar to this; smooth and well blended.

Roasted Pumpkin Seeds- Arrange on a baking sheet, drizzle with olive oil and sprinkle with salt. Bake at 250 degrees for 40-45 minutes or until golden brown.