Wednesday, November 2, 2011

Smashing Pumpkins

When we got the kids pumpkins for halloween, I purchased two extra to make some pumpkin puree for holiday baking. I've never made my own pumpkin puree, but it was super easy and I don't think we'll be using the canned stuff ever again!

Wash and dry pumpkins, cut into quarters or eighths, scoop out seeds, and place on a baking sheet.

Bake at 350 degrees for one hour and allow to cool.
Peel off skin and place pumpkin meat into food processor. Process until smooth.

Put serving size portions into ziplocks and freeze.

Canned pumpkin costs a little under two bucks here. I purchased a large pumpkin for $3.88 and got 12 cups of puree (and I still have another pumpkin sitting on the porch waiting to be roasted!). I was so inspired by the fresh puree that I made two loaves of:
Pumpkin Gingerbread
Trust me, you want to make this!
And I have a feeling those 12 cups are going to get used up FAST!

1 comment:

Anonymous said...

I also put pumpkins or winter squash in a microwave proof container with a bit of water. Say a 1/4th inch. {{ I use my pyrex}} One layer with the skin up and the 'meat' facing down. Saran wrap over all but prick it a few places or have a corner open a tiny bit to allow some steam to get out. I put it on high for say 5 minutes then check with a fork and do a bit more if needed. If you are doing many pumpkins or such though, you may want to use the oven as it has two shelfs to put a lot on !! Micro makes a fast job if you don't need the oven for something else at the same time...or don't want to heat up the house. Although this time of year heating the kitchen might be a good thing! :) Sarah