Tuesday, November 2, 2010

Puree Pumpkin

I woke up on yesterday and realized that we'd forgotten to carve pumpkins for Halloween. So what am I going to do with these pumpkins that have been decorating my front porch for the last few weeks? Then it occurred to me that it's silly to throw out three perfectly good pumpkins and then run to the grocery store to get Pumpkin for baking Thanksgiving goodies.

So here's how to make your own Pumpkin Puree. Preheat oven to 350˚F. You don’t need to cut the pumpkin open before you roast it. I’m not kidding. Just jab it with a knife four or five times to vent the steam. (Is it weird that I think of the movie Psycho when I do this? Never mind, don't answer that.) Put the whole darned thing on a baking sheet, and pop it in the oven for an hour or so, until you can easily stick a knife into it. Cool, then scoop out the seeds and stringy stuff with a spoon. It is SO MUCH EASIER than when it is raw. Skin the pumpkin with a paring knife. Cut it up into chunks. If you cut it up and realize the pumpkins not quite done...pop it back in the oven for 15 or so more minutes. Run the pumpkin chunks through a blender or food processor. I add a little bit of water to the blender to make it easier to puree.

Freeze the pumpkin in Ziploc freezer bags for future use in baking pumpkin cookies, pumpkin pie, pumpkin soup...whatever makes your skirt fly up.

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