For the last couple of weeks I have been baking up a storm. A ton of delicious fall recipes that all revolve around apple or pumpkin. And by a ton, I mean expect to see some fall recipes for the next few weeks!
To start with though, I needed some pumpkin puree. I used to buy the canned variety until I realized just how easy it is to make your own. There are no preservatives, it is totally green and it is super fun for the kiddos to get involved in.
Step 1: buy a small, fresh pumpkin
Step 2: cut the pumpkin in half and enlist your child laborers to clean out the insides
Step 3: cut the cleaned pumpkin into small slices and arrange on a baking sheet
Step 4: bake the pumpkin at 350* for 45 minutes
Step 5: slide a spoon between the outer skin and the flesh, removing it from the skin
Step 6: put pumpkin flesh in food processor and pulse until smooth
If you plan on using the puree immediately, you can reheat it quickly. You could also choose to refrigerate it for up to three days, or freeze it in an airtight container for up to one year.
I was so excited by how quick and easy the whole process was and I will absolutely continue making this in the future. I’ve got some recipes using the puree that I will be posting in the next couple of weeks, so stay tuned!
[…] that I am trying to lighten up our holiday foods a bit if you read my post on making your own pumpkin puree (which this recipe uses!), naked apple butter, the paleo apple pumpkin muffins or even my hummus […]