Making Pumpkin Puree

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There are different ways to cook up your pumpkin. You can cut it up and peel it and than steam it.

That is one way.

I do mine different and I think it is a much simpler way to do it.

First off, smaller pumpkins are easier to work with.

Use pie pumpkins for baking, if possible. They are meatier.

You can also use all purpose pumpkins that are grown for baking or jack-o-lanterns. But, the great big ones have a lot of liquid in them and your baked goods don’t turn out quite as well .

Now, the first thing you do after you pick out your pumpkin is to wash it really well.

Preheat your oven to 350 degrees Fahrenheit.

Get out a large baking pan. It needs to have sides.

You will also need a large knife to cut the pumpkin and a spoon to scoop out the seeds.

To puree, you will need a blender or a food processor.

Now, cut your pumpkin in half. Cut it in half so that the top half is one piece and the bottom half is the other piece. This is very important. Don’t cut it in half the other way. It is easier to cut that way. But, it takes a lot longer to get the pumpkin to cook though. I really don’t know why. I do speak from experience on this.

Now, you need to scoop out all the seeds. Those you can either save to roast for a treat. Or you can save them to dry and plant later for more pumpkins.

Take the pumpkin halves and place cut side down in the pan.

Pour some water into the bottom of the pan.

Put the pan in the oven. Bake for about an hour and a half or until the pumpkin is tender when pierced with a knife.

You may need to add more water. If the water boils away the pumpkin will scorch on the bottom.

When the pumpkin is tender take out of the oven and let it cool until you can handle it.

When you are able to handle the pumpkin, take a spoon and scoop out the pumpkin pulp out of the shells. Add to the container of a blender or food processor.

Puree.

Now, if have your puree and you are ready to do some baking.

You can also freeze any leftover pumpkin puree.

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