This week at latteissues is PUMPKIN WEEK. What’s that? You’ve never celebrated PUMPKIN WEEK before? Well, like its better known close relative Shark Week, PUMPKIN WEEK is one of the greatest weeks of the year. And it’s even better when you’re unemployed and get to incorporate pumpkin into everything you do/eat.
Like my Jack O’Lantern? Ok, so I might not be the most artistic person but I can do other things with pumpkins. Like make homemade pumpkin puree perfect for making pies and other delicious pumpkin treats.
The process was much easier than I expected and it was the perfect afternoon vacation from looking for jobs!
First wash your pumpkin. You can either bake the pumpkin whole or cut it into pieces. Since I don’t have the best knife skills when it comes to large vegetables, I decided to just bake the whole thing. You do get to use your knife to stab the pumpkin 5-10 times. Place your pumpkin into a baking dish and into an oven set at 350 degrees. Bake your pumpkin for about 1.5 hr or until poking it with a fork has become effortless. My small pumpkin probably didn’t need to be in there that long but it all worked out.
Once it’s ready, slice the pumpkin in half and let it cool for at least 15 minutes. Use a metal spoon to scoop out all the seeds and stringy stuff. If you want to roast the seeds, save them for later. Scoop the pumpkin out, or you can just as easily peel the skin off. Use a food processer the puree a few pieces at a time.
And there you have it! Pumpkin puree for all your pumpkin baking needs. Stay tuned this week for lots more pumpkin recipes!