Monday, November 19, 2012

Recipe :: Pumpkin Puree

I love pumpkin. The smell, texture and color make me love autumn even more! Plus, it's delicious - creamy, savory and SO easy to make! In preparation for Thanksgiving, I roasted and pureed a delicious sugar pumpkin for my homemade pumpkin treats this week!

This will be used for pumpkin pies & pumpkin muffins this week!
Here are a few pictures of the nitty gritty on roasting your own pumpkin to spin into some beautiful puree {sorry for the high quality iphone photos {lol} - but big bad camera was SO not charged!}

Roast Pumpkin Puree

{1} sugar pumpkin


Preheat oven to 400 deg F. Wash your pumpkin and pat dry. Slice pumpkin in half. Clean seeds and slime out. Save seeds if you plan on roasting them later. :)

Slice pumpkin into 1.5 inch segments {see photo below}. Cover your baking sheet with tin foil {easy clean up ladies/gents!}. Place pumpkin segments on baking sheet. Roast for 45-55 min on 400 deg F.

Remove pumpkin from oven. Let cool. Remove skin with a paring knife {some parts may even peel off}. Place in your food processor or blender. Pulse until very smooth. This took awhile. You might need to jiggle your blender or food processor.

Scoop puree into storage container. Store in the fridge or freeze until ready to use!

This is how it started! :)
Slices of roasted pumpkin
I reused the same baking sheet to roast our seeds
Ready to go!
Snack time!
See you soon,

Your noshing on pumpkin seeds Caramel Girl.

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