Fall is Here! Pumpkin Puree for Beginners.

My Little Orange Pumpkins. 

I recently went apple picking with friends & had a blast. For about 30$ I walked away with 50 lbs of apples, 2 acorn squash, a giant butternut squash, & 2 smallish sized pumpkins. Trying to get all of that home on the subway system was not fun in any way. However the positive side is I will get to make pumpkin pie from scratch for the first time in my life. Hence,the title "Pumpkin Puree for Beginners"

Pumpkin Puree 

Makes roughly 1½ cups.

Ingredients

1 medium pie pumpkin (mine was about 2.5 lbs I have two pumpkins. Only do 1 pumpkin at a time)

Directions:

1. Preheat your oven to 350° F.
2. Cut off the stem of your pumpkin, and then cut it in half.
3. Using a spoon, remove the seeds and strings from inside each pumpkin half. (This is very easy, especially if you use a colander & rinse the seeds out)
4. Place each half cut-side down on a baking tray linked with parchment paper (about 1½ hours).
5. Allow the pumpkin halves to cool until you can handle them.  Scoop out the tender pumpkin flesh. (They are very wobbly & weak at this point. Be careful when handling them)
6. Blend the pumpkin flesh in a food processor until smooth. 

Watch for upcoming posts about roasted pumpkin seeds & pumpkin butter.

The finished product. It also freezes well