Thursday, September 9, 2010
Make your own pumpkin puree
I know there are some of you who would ask "What's the point of making it, if you can buy it in a can?", well if the huge loss of vitamins and minerals doesn't disturb you maybe the fact that your canned pumpkin could be over two years old may rattle you a little bit. Anyway why pay extra for something that easily makes itself while you are cooking something else? Also your whole house may get that nice pumpkin aroma, which is quite festive.
How to make Pumpkin Purée:
Cut your pumpkin in half crosswise and remove the seeds and fibrous material. A melon baller works great for that. Cover the cut side of each half with aluminum foil, and place the pumpkin halves on a baking sheet, foil side up. Bake in a preheated 350°F oven for about 90 minutes, or until the flesh is fork tender. Remove from the oven and cool. When the pumpkin is cool enough to handle, scoop out the flesh and mash it in a food processor, or puree it in a blender with a touch of oil. Sometimes your purée maybe watery,so drain it in a cheesecloth-lined colander. Your yield should be about one cup of purée per pound of pumpkin.
And that's all there is to it.....