“Happy Pumpkin Day!”
It’s Pumpkin Day! It’s almost Halloween, Thanksgiving is just around the corner, but today it’s Pumpkin Day!
If you haven’t done so yet, it’s time to carve your jack-0-lantern. Personally, I don’t like carving but I always buy a pumpkin or two. I like to buy the small “pie pumpkins.” They’re cute to decorate with and, best of all, after I’m done using them for decoration, they can be eaten! Stick to the small pumpkins for eating. The larger pumpkins tend to be a tougher and not quite as flavorful. Most grocery stores and larger farm stands will have some that are labeled as Pie Pumpkins.
Making pumpkin puree from a whole pumpkin is super easy. It will take you a little bit of time, but it’s so worth it. Homemade puree is so flavorful and delicious, you’ll never want to buy the canned version again!
Preparing Pumpkin Puree
- Pre-heat your oven to 375 degrees.
- Poke holes into a pie pumpkin with a knife.
- Set the pumpkin on a cookie sheet and bake for 60-90 minutes until the pumpkin is soft, and the skin is easily pierced with a fork.
- Remove the pumpkin from the oven and allow to cool until it can be handled.
- Cut the pumpkin in half and scrape and discard the seeds.
- Scrape the pumpkin flesh into a blender.
- Blend until smooth.
Next, comes the important part. Pumpkin flesh straight from the gourd will be a bit watery, and will not have the concentrated flavor you need for baking.
- Add the pureed pumpkin to a sauce pan.
- Heat over low heat, stirring frequently as it tends to bubble quite a bit.
- Once it’s reduced by half, remove it from the heat and allow to cool.
There you have it! The finished product will freeze well for up to a year.
Once you’ve got your puree, head over here and make some delicious vegan pumpkin muffins!