Pumpkin Week

I am officially declaring this week pumpkin week.   Yeah, I know, it’s stereotypical around this time of year to obsess over the beauty that is the pumpkin, but, there is a reason that people love pumpkin, and that’s because it’s awesome, versatile and SO delicious.

I’ll start by showing you how to prepare the basic pumpkin puree from scratch in case your grocery store doesn’t carry it, or you want to make sure that you know everything that’s in it.  Then, we’ll go on to other recipes that use this pumpkin puree.  So get ready because this week is going to be fun.


Start with the pumpkin.  You’re going to want to get one of the smaller pumpkins because the larger ones that you use to make jack-o-laterns are more likely to have weird textures and flavors that you want to avoid.


Rinse off the pumpkin and cut off the top where the stem is.


Cut the pumpkin in half and scoop out the seeds and most of the pulp. Make sure you save the seeds!


Cut the pumpkin halves in quarters so that you have eight pieces in total.  Place in a baking sheet (face side up or down) and bake at 400 degrees for about 30 minutes or until soft when tested with a fork.


Remove from oven and allow to cool.  Once cooled, peel off the skin of the pumpkin and put into a food processor or blender.


Blend until smooth!  To store, you can keep in a closed container in the refrigerator for two or three days or freeze in bags for longer periods of time.

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