Pumpkin Puree
I'm suggesting finding an “eating pumpkin” at organic food stores like Whole Foods. The pumpkins you find at Walmart, Sam’s Club, Cosco, etc are called “carving pumpkins” or “jack-o-lantern” pumpkins. These pumpkins are specifically grown to be large and strong enough to be carved. They are low in nutritional value and full of pesticides. I’m not saying that you can’t eat them, most times, they’re technically edible. but for the sake of having good, fresh, homemade pumpkin puree, I’ll suggest you find a good, “eating pumpkin” instead :)
Ingredients
Directions
- 1
Wash your pumpkin (do not skip this step, washing produce is ALWAYS important)
- 2
Cut your pumpkin. Make sure you are using a good kitchen knife. & what I mean by “good” is a knife that is not going to bend on you/ a knife that is secure. you are more likely to cut or hurt yourself using a DULL knife rather than a SHARP/GOOD knife. & be sure to be in CONTROL of each move you make. make sure that every cut is deliberate. watch out for any fingers that may be in the way, and make sure that the pumpkin does not shuffle around. this too, can cause preventable accidents.
- 3
Cut the around the stem of the pumpkin, to remove the top (cut the meat off of the stem, then you can discard the stem)
- 4
Then cut the pumpkin straight in half. doing this will allow us to gut the pumpkin
- 5
Remove all of the seeds & strings that are inside of the pumpkin
- 6
Bake the pumpkin. Line a baking sheet with parchment paper. Then flip the two halves of the pumpkin onto their flat side, then place on a baking sheet (don’t forget to put the stem meat on there too!)
- 7
Bake at 400° F for 40-50 minutes. If you have a bigger pumpkin, go for an hour. & if you have a smaller pumpkin, go for 30-40 minutes.
