Posts Tagged ‘farm fresh’

Garden Recipe: Pumpkin Puree

Monday, January 13th, 2014
Yes, those are pie pumpkins around Christmas decorations. Embarrassing as it may be, I thought that I would have used them before now. I should have made pumpkin pie for Thanksgiving and Christmas, but we traveled for both holidays and I didn't have to do any baking. The pumpkins just sat and waited... Now that the holidays are over and we have settled back into our routine, I have made the pumpkins a priority! Frankly, I am surprised they did not rot! Making pumpkin puree is simple and straightforward. We are accustomed to the convenience of the grocery store, but I don't think we realize how easy food preservation can be. I’m not saying that I make everything from scratch but when I do, I feel a sense of satisfaction and pride. Better late than never; I first washed all seven pumpkins in the sink (they had a dusting of Christmas glitter on them). These left over pumpkins happen to be pie pumpkins, but you can make puree with all types of pumpkins, although different varieties have a different texture and water content. Next, I cut the tops off and removed the “guts.” I saved the seeds to roast and the rest of the pulp went into the compost. I cut each pumpkin into four to eight pieces. I put the pieces on baking pans, pulp up or down. Some people have a strong opinion on which way is better; I don’t think it makes much of a difference. You can form your own opinion when you make your own puree. Bake them in the oven at 350 degrees for forty-five minutes or until the pulp is soft. Remove from the oven and peel the rind from the pulp. I started with a knife, but then realized it wasn't necessary…