Since we like to make things from scratch when possible (and especially when so easy,) first make some pumpkin puree. Or take some out of the freezer to defrost if you have already done this.
Pumpkin Puree
2 small or 1 large pumpkin*
*research will tell you the smaller, duller pumpkins are best for baking. I went will large and they turned out great with just the right amount of moisture. However, there were not enough seeds for roasted pumpkin seeds!
- 1. Cut the pumpkin in half, vertically, right through the stem and down.
- 2. Flat side down, lop off the stem(s)
- 3. With a metal spoon, scrape out innards and put in a colander. Set aside.
- 4. Cut halves into wedges. About 2-3 inches wide by 5-6 inches long. No need to be neat, just cut.
- 5. Place on baking sheet lined with parchment, skin down.
- 6. Bake in oven for about 45-60 minutes. You should be able to slide your fork in with no resistance.
- I had selected a large pumpkin, so it took two batches. I chose to refrigerate the second batch in large ziplock bags overnight before processing. It worked just fine. Alternatively, cool the pumpkin until you can handle it and process right away.Just peel the skin off and discard. Cut the slices further if you need to. I used an immersion blender to puree. You have other choices including a food processor, blender, ricer, mill, or good ole potato masher.If you are like me, you have waited until you needed some to go through this rigamarole, so hold out whatever you need for your recipe, then dole out the rest into quart bags. I did a cup and a half at a time. This way I will have a little more than the 10.5 oz that most recipes call for, in case I want a Pumpkin Chai. Place the bags in the freezer if you are not going to use it all up in a couple days.
