Fat Gives Things Flavor
About the Recipe
One of my goals is to become more sustainable and less dependent on the grocery store. While I certainly don't have a green thumb yet, I love going to farmers' markets and purchasing locally grown produce.
A can of pumpkin puree costs around $7.99CAD and has about 3 cups in it, while the pumpkin I used for this recipe cost $3.00. I got around 4 cups of puree, so a lesson learned: taking an hour to puree a pumpkin was definitely a money saver!
Ingredients
1 Small Pumpkin Pie Pumpkin
Preparation
Step 1
Preheat oven to 350°F
Step 2
Cut the pumpkin in half. Using a spoon or a scoop, scrape out the seeds and pulp from the center.
Step 3
Reserve all of the seeds in a separate bowl. (These can be used for other recipes)
Step 4
Place the pumpkin pieces cut side down on a baking sheet and roast oven until the pumpkin is fork-tender, 35-45 minutes. They should be nice and light golden brown when done.
Step 5
Let cool slightly. Peel the skin off. This should come off easily.
Step 6
If using a blender or food processor, pulse the pumpkin until smooth. If it looks too dry, add a few tablespoons of water during the pulsing to give it the needed moisture. If pureeing by hand, add to a bowl and use a potato masher or food mill to puree.
Step 7
Remove from the blender and let cool before storing in the fridge.
