This way of making pumpkin purée is definitely the simplest! In fact, it’s so simple, I hesitated before posting it as a “recipe”. However, after seeing some of my friends’ comments about cutting, peeling, cubing and cooking pumpkin to make purée, I thought I needed to get this out there.
Pumpkin Purée Simplified
1- Cut the pumpkin in half.
2- Scrape with spoon to remove seeds (Roast them! Pumpkin seeds are so delicious and nutritious!)
3- Line a cookie sheet with parchment paper (if you can fit 2 cookie sheets in your oven, bake both halves at the same time, on the same grill). Put half the large pumpkin on the sheet, flesh facing down.
4- Bake at 350 degrees for about 1 to 1 ½ hours (until pumpkin flesh detaches from peel and caves in).
5- Remove from oven and let cool.
6- Rip off the peel – no knife needed.
7- Incorporate all flesh in a large bowl and blend with handheld blender (you may also mix with large food processor or blender).
Tip: When pumpkins go on sale, after Halloween, it’s the perfect time to buy and make pumpkin purée! You can easily freeze it and make pumpkin muffins, bread, pie, cheesecake, cookies, soup or whatever your heart desires, at a later date!
Created by Isabelle Gagnon-Birch