Weekend Project : Pumpkin Puree

So apparently this is THE weekend, according to several local news stories, to see the fall colours at their very best. That’s right, here in the Northeast they have a “colour tracker” that gives you up to the minute information on where to go to catch a glimpse of the leaves in all of their fall glory. I suppose it is not unlike the “fog updates” you hear in San Francisco, or the “cheese calendar” in Milan. Ok, maybe I made that last one up.

Or did I?

Well, to embrace the New England culture that we are currently living in, we are going to chase autumn this weekend and see what all the fuss is about.

I’m also going to bake some home made pumpkin puree into something very yummy. Since pumpkin season is upon us, I suggest you do the same!

All it takes to make your own puree is a few cuts, some scooping of seeds, 45 minutes of baking time (feel free to daydream about how to use the puree during this time), a quick blend, and you’re done!

Go ahead. Make it your weekend project. And let me know how you put it to use!

Need further inspiration? Check out these recipes from some of my favourite sites around the web:

Pumpkin Spice Muffins by Tutti Dolci

Pumpkin Bread with Maple Butter by This Homemade Life

Pumpkin Spice Breakfast Shake by Oh My Veggies

Pumpkin Cinnamon Chip & Pecan Granola Bars by Brown Eyed Baker

Pumpkin Waffles by Smitten Kitchen

Pumpkin Puree

Ingredients

How ever many sugar pumpkins you’d like. I used two pumpkins for this batch, each weighing two pounds. I ended up with three cups of puree. (Sugar pumpkins look like carving pumpkins, but are about half the size. Don’t use the carving ones.)

Directions

Start with a sharp knife and slice the tops off each pumpkin, then slice pumpkins in half. Scoop out seeds, rinse with water, then place cut side down on a parchment lined cookie sheet. Using a fork, poke several holes into the skin of each piece. Bake pumpkins in a 350 degree oven for 45 – 50 minutes, or until fork tender. Remove from oven and let cool for a good 10 minutes. Spoon out the flesh into a blender and blend on high until pumpkin is completely smooth. At this point, puree can be strained through a cheese cloth to remove some of the liquid, or it can be left as is depending on the recipe you intend it for.

(With some blenders you may have to do two or three smaller batches. I used my Vitamix and did it all in one batch, but had to use the tamper to stir around the mixture while blending.) 

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Comments

  1. I have to sugar pumpkins sitting on my table and I’ve been wanting to try this, just unsure of how to do it. Thanks for sharing this, I had no idea it was so easy! Have a great weekend!

  2. Yum, I should try making me own puree since it’s so easy (I usually rely on Libby ;)). Thanks for including my muffins! Have a wonderful weekend, and please take pics of those fall colors!

Trackbacks

  1. [...] home gave me a chance to use the pumpkin puree I made on Friday to bake these scones. As if a perfectly spiced pumpkin scone were not enough, these babies are [...]

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