Homemade pumpkin puree
In Italy it is mid September and the pumpkin season has just began. I can't be more happy. Yep, you guessed right, I love pumpkins. The orange Halloween ornament is not only tasty but also versatile. You can use it in savory dishes like risottos and salads, and in a huge variety of cakes, muffins and cheesecakes. For the second option most of the time you'll need a pumpkin puree so, instead of buying a canned one, today I'll show you how easy it is to make home made pumpkin puree.
For 1 Batch(es)
- 1 pumpkin
Homemade pumpkin puree Directions
- Clean your pumpkin under water. Split it in half and using a regular spoon or an ice cream scoop, scoop out the seeds and the fiber. If you'd like, you can save the seeds for another use.
- Cut into smaller pieces and place on a baking tray lined with parchment paper. Cover it with aluminum foil and put into preheated oven at 190 °C. Roast until it becomes tender, about 30 to 45 minutes.
- Remove the pumpkin from the oven and let cool it down for about 1 hour then using a large spoon remove the flesh of the roasted pumpkin into your food processor or blender and process until smooth and creamy, about 3 - 4 minutes. You can store the pumpkin puree in the fridge for 3 to 5 days and in your freezer for up to 3 months.
This Thanksgiving was my first time using fresh pumpkin when making the pie. I'm never going back to...
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