Let me step back a minute and say also sorry for the lack of posts earlier in the week. Everyone in this household (remember Matt and I are staying with my brother and sister-in-law for the time being) decided it would be loads of fun to all get sick at the same time. Actually the only one who has scathed by without being sick is Matt. Lucky man. This cold really kicked me in the butt, and I thought that it wouldn't exactly be a good idea to be baking and sending the germs around the house even more.
But I am back to feeling better now, and so I thought it would be appropriate to show you homemade pumpkin puree since my next recipe contains it (although canned also tastes very nice, you just get a better, more organic taste, if you will, with homemade puree). You wont want to miss that recipe either!
That's not really what happened, but I did figure that I talked about how lazy I have been with making puree in my last post, so I may as well get my butt in gear and do something about it.
As I said before, buying canned pumpkin is super simple, and it still tastes really great, but you do also need to remember, that you get extra pumpkin seeds when you make your own! Isn't that enough reason to make it??? I think so!!!
PLEASE don't throw the seeds away! Reserve them in a bowl.
You will end up with quite a bit of puree, so put it into ziplock bags one cup in each, label it and freeze it until you need it. It is that simple!
Baked Pumpkin Buttermilk Donuts (these were a huge hit last week) or a Homemade Pumpkin Spice Latte to warm up with in these cold months coming up!
makes about 3 cups
- one small to medium sized pumpkin
- Preheat oven to 350F/180C.
- Using a large sharp knife, lop off the top of your pumpkin.
- Cut the pumpkin in half from top to bottom, and scrape out all the seeds and most stringy meat from the inside of the pumpkin.
- Reserve the seeds in a bowl to clean and roast (15-20 min at 350F with butter and sea salt)
- Cut the pumpkin into quarters and lay in a roasting tray.
- Roast for 45-55 minutes, or until a fork or skewer can be inserted easily. Remove and let cool.
- Cut the outer skin off of the cooled pumpkin using a sharp knife. Discard the skin.
- Process the pumpkin in a food processor or blender, or mash using a fork or potato masher until there are no more chunks of pumpkin and it is completely smooth.
- Store in cup sized amounts in storage bags and freeze until ready to use.