Pumpkin is here, no not me. Autumn is all about pumpkins, apples, and yummy baked goods made from both. Lucky for us here in the United States if we wish to make pumpkin pies, breads, or soup we can get good quality pumpkin puree in a can. However, sometimes I like making pumpkin puree at home. One of the reasons being, there is no preservative in my puree and for those who can’t find canned pumpkin puree; this recipe is for you. It’s incredibly easy to make and since I will be baking and cooking with a lot of pumpkin this Fall, I thought it would be worth sharing this recipe with you. I will also give you two different methods of making it. If you can’t bake, you can cook it in the microwave. It’s just that simple!
INGREDIENTS
Sweet pumpkin — 1, weighs about 3 lbs (1 kg)
DIRECTIONS
Prepping the Pumpkin
- Cut the top (stem) of the pumpkin and carefully split it in half. If it’s too hard to cut with a knife, you can use a cleaver or a mallet.
- Gut the pumpkin with a spoon and remove all the seeds and fiber.
Baking Method
- Preheat the oven to 400 F (204.4 C).
- Line a baking sheet with parchment paper.
- Then place the pumpkin skin side up on the baking sheet and bake it for 35 to 40 minutes.
When you pierce the pumpkin with a knife it should easily enter the pumpkin – that’s a sign that its ready. - Remove the pumpkin and let it cool completely. At this point you can either scoop the pumpkin with a spoon or peel the skin off.
- Blend it in a food processor and your puree is ready!
Cooking in the Microwave Method
- Split the pumpkin halves into quarters so they fit into a microwavable bowl.
- Place the pumpkin in the bowl and cover with microwavable cling wrap or wax paper. This step helps the pumpkin to retain its moisture and prevents it from drying out while cooking.
- Microwave on high for about 13 to 15 minutes. Turn the pumpkin every few minutes to cook it evenly.
- Let it cool completely. With the help of a spoon, scoop the pumpkin out and blend it in a blender.
