Pumpkins aren't just for carving!

When you say pumpkin, most people automatically think of the large variety that make for some fun Jack-o-Lantern carving. Me, I think sugar pumpkin (also called pie pumpkin) and making my own puree! It's really not all that difficult, plus is gives you a bit of culinary street cred! Join me for this short documentary of the evolution of a sugar pumpkin.


Isn't it cute!

You don't really need any crazy kitchen items to do this, just grab a sharp knife, a sheet pan, a food processor (if you don't have one grab a potato masher) and some kind of storage device (bags or plastic containers).

1. Cut the pumpkin in half and scoop out the guts and seeds. I line my pan with foil (for easy clean up) and lightly spray it with non-stick spray. Place halves flesh side down and roast in a 350 oven for 1 to 1.5 hours, until tender.

2. After letting the pumpkin cool completely, scoop it out of the skin and either put in a food processor or a bowl.

3. Wiz it up in the processor or mash it in the bowl with a tater masher until it's broken down real good.

4. Bag it and tag it! My pumpkin gave up 2.5 cups of puree (a can is about 1.5 cups). I bagged it into 3 portions, 2 bags with 1 cup each and 1 bag with 1/2 cup. I've got 2 more little guys waiting in the wings. I'm stocking my freezer so when I feel the need for something pumpkiny a few months down the road I've got a supply and don't have to rely on the canned stuff.


Now you got a load of puree for all those great fall recipes! If you happen to be one of my facebook friends and have drooled over the recent photos of certain baked goods featuring pumpkin I posted, hold on to your drawers cause I'm posting a pumpkin filled extravaganza on Saturday.