PUMPKIN PURÉE

Making your own pumpkin purée is simple, flavorful and avoids that flat “canned” taste you get from store bought purée. Roasting the pumpkins brings out natural sweetness and depth and draining extra liquid keeps pies, breads and soups perfectly textured. You can toss the seeds or roast them for a snack.

Ingredients

• 2 sugar pie pumpkins (3-5 lbs each)

• Olive oil, optional

Method

1. Preheat oven to 400°F and line a baking sheet with parchment.

2. Split pumpkins in half, remove stems and scoop out seeds and pumpkin guts (toss or save seeds). Pierce skins a few times with a knife. Place cut side down on the sheet; brush with olive oil if you like.

 Tip: Piercing the skin helps them roast evenly.

3. Bake 50–60 minutes, until knife-tender. Let the pumpkin cool and peel skins.

 Tip: Roasting cut side down deepens the flavor.

4. Blend pumpkin in a food processor until smooth. If watery, drain using a cheesecloth or fine-mesh strainer.

 Tip: Squeezing out liquid ensures pies aren’t runny. Too much liquid can ruin your recipes.

5. Store in the fridge for up to 1 week or freeze for up to 3 months.

Tip: Freeze in 1–2 cup portions to thaw only what you need.

Notes

• Seeds can be roasted for a snack.

• Perfect for pies, breads, cakes and soups.

                                   RECIPE VIDEO HERE