The time for pumpkin pie, pumpkin bread, pumpkin muffins is upon us, and we need pumpkin puree. The canned pumpkin from the grocery is acceptable, but doesn't have the flavor of pumpkin that hasn't been cooked three times (canned=cooked, canned, and then baked in pie, etc.). This is an easy way to get your puree. First, buy pie pumpkins--they are smaller but meatier. Split the pumpkins around the equator, and scoop out the seeds and stringy stuff. Turn upside down on a parchment lined lipped baking sheet (the lip is important to save liquid spills in your oven.) Bake the pumpkins at 350 degrees until they collapse. Time will vary according to the size of the pumpkins and the water content. After they cool a bit, you can scoop out the pulp and whip it or put it in a food processor. The pulp freezes well and can be used when needed.
The Queen of Cooking is at it again, and I think I can smell it all over the gentle smells of my cooking apples. I really like that you have included pics, Jane.
Well Sojerd, I'll take off my tiara now! The pictures were included because it's so hard to explain the process without them. Thank you for your kind words .
Thats exactly what I do MG! I always thought that pie pumpkins were a must, but have since discovered a few pumpkin varieties that are good too ... Cinderella, ‘Musquee de Provence', Baby Bear, and this year I'm trying Jarrahdale. I'll let you know how it turns out!
