I am pretty sure when the pilgrims got together to make Thanksgiving pies, they did not run out to the market to pick up cans or jars of pumpkin puree.  So, why are you?

Homemade pumpkin puree is not only easy to make but it is better for you as there is not any added sugar or salt.  Just good ole fashioned pumpkin.  Making pumpkin puree is simply baking your pumpkins until tender.  Some recipes ask for the addition of spices.  I keep it pure, so I can use it in baked goods as well as savory dishes. During the last 30 minutes I uncover  the pumpkin so that the flesh gets caramelized a bit;  this step brings out the natural sugars as well as adds some depth to the puree.  The only thing this recipe really requires is a little patience as the cooking time does take awhile.  Once you make your own puree, you will never go back.



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