With pumpkins in season an article I posted Pumpkin Recipes, often times recipes call for canned pumpkin however it is possible to make your own puree rather then using the canned.
I usually add a little seasoning in the baking process i feel it helps give it a little zing it is not necessary to add this step it really depends on what I am making it for if its for a dessert I do, if its to add to a main dish or side dish I usually leave it out.
What You Need:
How to Make It:
The pumpkin meat should be fork tender and no liquid should be visible under the skin that has formed.
Turn off the oven but leave the pumpkin wedges in the oven with the oven door slightly cracked to ventilate for 2 more hours.
Remove the wedges from the oven and cut away any skin or exceptionally dry pieces of meat.
Place the wedges into the blender or food processor.
Puree until you achieve the smooth texture you are looking for.
Use the puree in your favorite pumpkin dish or store in an airtight container in the refrigerator until ready to use.
Serving amount depends on the size of the pumpkin.
When removing the dry parts of the meat after roasting remember that even though it is dry it is still tender enough to use. The parts that may be too dry and not usable will be around the area of where the stem was cut away. Also when you puree the meat you will have to scrape and stir the pieces for a few minutes. They are too heavy to move on their own until they begin to liquefy and loose the heaviness.
As a general Rule 1-3/4 cups of puree is equal to 1 (15-oz.) can of pumpkin puree.
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