Posted on | November 13, 2011 | 4 Comments
I like to make my food from scratch whenever possible which is not always possible but I try. Not only is this healthier (!!!) and cheaper but it is also a great feeling of accomplishment when you can create a wonderful meal from scratch. During the fall, I make lots of pumpkin puree from scratch, and then I freeze it in 1 cup or 1 3/4 cup portions since most recipes use these amounts.
But now what to do with pumpkin puree? You can start with these awesome cookies (Iced Pumpkin Cookies), or how about some Pumpkin Cornbread or an Old Fashioned Pumpkin Pie… Don’t miss out on those cookies though. They are easy to make and taste delicious.
Cut the pumpkin in half. Remove all the seeds. (Save them and bake them later… )
Place the pumpkin halves with the cut side down on a baking sheet. If both halves don’t fit onto the baking sheet, you might have to bake one half at a time. Pour some water, about a cup, onto the baking sheet.
Bake at 350°F / 175°C for about 90 minutes or until the pumpkin is very soft when poked with a sharp knife. Make sure there is always enough water in the baking pan. If the water gets too low, simply add some more to the baking pan.
Take the pumpkin out of the oven. Scoop the soft pumpkin flesh out of each half. Puree the pumpkin in a food processor.