Thursday, November 4, 2010

Do You Puree?

I love when Halloween passes and I get hold of the pumpkins. This year we never made it around it carving them which makes it a bit easier. Usually we carve right before Halloween so they are still fresh to use. If you have never used your pumpkin - try it - it's easy!


Pumpkin Puree


Stem, quarter, and remove the seeds from the pumpkin. Place them on a foil lined baking sheet skin side up. Bake at 350 until tender (about 45 minutes for these little guys). Cool completely. Scrape the flesh from the skin into a blender or food processor and puree until smooth. Use or freeze.

I have a "pumpkin" tag on my side bar if you want to find my favorite ways to use it. Make these Pumpkin Spice Scones. You won't be disappointed!

And this just in...100 Ways to Cook a Pumpkin. Oh my goodness. I shouldn't have found this.

Now on to these.....


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8 comments:

  1. Do you use regular pumpkins? I've always heard that you need to use a specific pie pumpkin. What has your experience been?

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  2. I was REALLY looking forward to doing this.
    I went out of town for a few days and came back to NO pumpkins. Seems the warm summer like weather did our pumpkins in.. bummer.

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  3. Good for you! I have yet to make pumpkin pie from pumpkins I have grown!

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  4. I heart this idea and am prepping the pumpkins in a few minutes. Gonna make pumpkin pancakes this weekend, for sure! Thank you.

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  5. I had the hardest time cutting one of my pie pumpkins in half! I pretty much hacked the poor thing to death. I haven't even tackled the second one.

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  6. Pumpkin Puree sounds like a great idea. I should have done that with my kids pumpkins. I'm going to make some butternut squash puree next week.

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