Is there any season better than fall? No, I don’t think so. It should come as no surprise I am basic as basic can be, and fall is my absolute favorite time of the year! Living on the East Coast, I am so excited to finally see the colors change. We’re heading up to Maine again next week, so more to report on fall foliage there…
But back to fall. Baking! I’ll be sharing some of my favorite recipes in the near future, but in the meantime I wanted to tackle the foundation recipe that is so easy it will rock your world: Homemade pumpkin puree.
Two years ago I made homemade pumpkin puree for the first time, and I’ve never looked back. Stop buying pumpkin puree out of a can, seriously. Your pumpkin recipes will taste all the more better.
Last Saturday we ventured to Rhode Island’s Barden Family Orchard, a sweet, multi-generational family farm for delicious honey crisp apples and pumpkins. We picked up two “baking pumpkins,” four to eight pounds with firm, thick skin. When shopping for baking pumpkins, look for labels like “Sugar Pumpkins” or “Pie Pumpkins.” Other names to look for include Baby Pam, Lumina, Cinderella, and Fairy Tale.
What Do I Need?
- One, small, 3-4lb pumpkin
- Baking Sheet
- Food processor
- Preheat your oven to 400 degrees
- Spread out parchment paper on a baking sheet
- Twist off the pumpkin stem, then slice in half
- Scoop out seeds, sprinkle salt on halves
- Roast pumpkin halves face down, 30-40 min
- If it’s finished roasting, the pumpkin skin can be pierced with a knife
- Take the pumpkin out, leave for one hour to completely cool
- Scoop out flesh and pulse in a food processor
How to Store:
- Frozen pumpkin puree can last up to 3 months
- Refrigerated pumpkin puree can last up to 1 week
Enjoy all the pumpkin puree!