Pumpkin Puree

Kitty:  Ok, where do you want me?  Let’s get this over with woman.

Me:  Ummm….right there behind the pumpkins, please.  Ok, now eyes front.

Me:   Eyes front please?

Me:   Wonderful!  Now just stay there for a few more.

Me:      Hey!  Come back here!

Kitty:  Hot dog! There are birds over there!

Me:  Don’t go far now…..

So I got the pie pumpkins back in the house to make pumpkin puree. I only wanted to take a nice pic of them with Kitty providing scale so you could see their size. Pie pumpkins are smaller than carving pumpkins. I got these at Wal-Mart, and they had little stickers telling me they were “Pie Pumpkins”. Last year, I learned to use pumpkin puree instead of canned pumpkin to make pumpkin pie, and will never go back. Much better flavor than canned I think, and it’s just a fun thing to do.

First, I cut up the pumpkins into quarters, cut off the stems, and removed the seeds with a fork.

Later in the week, I’ll show you how to roast these for a tasty snack.

Next, all that orange stringy stuff had to be removed.

I did this with a cheese knife because I forgot I did it with an ice cream scoop last year.

I got the job done with the knife, but the scoop worked better.  That’ll teach me not to referring back to my own blog. Ha.

Then I fit as many pumpkin pieces as I could into a casserole dish, added a couple inches water, and put it in the microwave for about 12 minutes.

This is what it looks like when done.

You want the pumpkin to be soft and easily scoop off the rind. Just keep an eye on it as your microwave time may vary.

When it’s done, let it cool some so you can touch the pieces without getting burned, and then use a spoon to remove the flesh from the rind.

Then you can use a stick blender, hand mixer, or blender to puree the pumpkin.

If you see water puddling in the puree after it sits for a little while, you can strain it off.

Your fresh pumpkin puree will keep in the fridge for 5 days, or in the freezer for 6 months.

Hey, if you haven’t done this before, give it a try. It’s a fresher, tastier alternative to canned pumpkin. Plus, you can roast the seeds for snacking.

And I’ll show you tomorrow how to do that.

~~~~~~~~~~~~~ W ~~~~~~~~~~~~

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