Pumpkin Puree Recipe
In some Countries, you can find Pumpkin purée in stores. If for some reason you can’t find them where you live, here is a simple recipe to help you make homemade pumpkin purée.
When Halloween starts approaching, you see these giant pumpkins in almost every grocery store. Although you can eat those big pumpkins, they actually taste horrible and have too many thread like strings in them.
The best pumpkin for baking delicious pumpkin inspired recipes such as my Pumpkin Bread, are the sweet kind. Example, Red–Orange pumpkins (Golden nugget), if you have ever seen Disney animated Classic “Cinderella”. They were used as carriage by the fairy godmother. Then there is the (Butternut), which has a nice nutty flavor. These two are my favorite pumpkins for baking .
Now that you know which kind to use, let’s make our homemade pumpkin purée;
Golden Nugget pumpkins (used 2 medium size ones)
Olive Oil (1 Tablespoon)
First pre–heat your oven to 180 °c (356°f)
Wash and towel dry pumpkin and cut each one in half.
Drizzle with olive oil and lay them upside down on a baking sheet lined with parchment paper.
Bake for 45 to 50 minutes. The pumpkins are done when a sharp knife can easily poke through them.
Allow to cool completely and peel the skin off. Using a food processor or a blend will be equally fine, Purée the pumpkins until you get a smooth consistency.
Finally,use a cheese cloth or a thin kitchen napkin and wring purée pumpkin until all the water is out.
Put your purée pumpkin in an air tight container and refrigerate for up to a week or freeze for months. I hope you start making your own pumpkin purée at home using this simple recipe.