Pumpkin Pureé
Trying to learn from my mistakes (learn all about the Great Pumpkin Mess here), I was determined to take care of our Halloween pumpkin before Thanksgiving this year. And for those of my children who have never paid attention to how it's done, here you go:
Using a sharp knife (and watching out so you can keep all your fingers intact), slice the pumpkin in half.
Scoop out all the seeds and stray strings, or "guckers" as they're called in our house.
This handy carving scoop works particularly well for this task. And you can save the seeds for roasting if you want, but you'll have to ask someone else for directions. Once again I over-cooked them, so I'm obviously not the person to ask.
Place the two halves upside down on a cookie sheet and bake for 30-45 minutes at 350° (or until they're quite soft).
Scrape the pulp off the skin and process (using a food processor or blender) until it's smooth. Then put the pureé into smaller containers and freeze. Thaw and use just like you would canned pumpkin. Don't be surprised that it's more liquid and a lighter color compared to Libby; it still tastes great in pumpkin bread and cookies.
Using a sharp knife (and watching out so you can keep all your fingers intact), slice the pumpkin in half.
Scoop out all the seeds and stray strings, or "guckers" as they're called in our house.
This handy carving scoop works particularly well for this task. And you can save the seeds for roasting if you want, but you'll have to ask someone else for directions. Once again I over-cooked them, so I'm obviously not the person to ask.
Place the two halves upside down on a cookie sheet and bake for 30-45 minutes at 350° (or until they're quite soft).
Scrape the pulp off the skin and process (using a food processor or blender) until it's smooth. Then put the pureé into smaller containers and freeze. Thaw and use just like you would canned pumpkin. Don't be surprised that it's more liquid and a lighter color compared to Libby; it still tastes great in pumpkin bread and cookies.
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