There's no doubt that pumpkin rules Fall. You can enjoy it in so many forms for about 3 months....and we're not talking about that Starbucks Pumpkin Spice Latte! But let's #bHonest, when was the last time you actually purchased a pumpkin, cooked it, pureed it & then made your pie?
I'm guessing your answer is never.
The reason I'm encouraging you to make your own is:
1. The taste. You can't beat freshly cooked pumpkin puree. You'll never go back to the can, I promise.
2. IT'S SO EASY
3. Pumpkins have seeds...which means you're able to roast them to perfection, leaving you with two final products.
4. Making pumpkin puree with your kids will connect them with the food they are eating and the season it's grown in. Maybe a trip to the pumpkin patch vs. the grocery store is in order?
- 1 3-4 lb sugar pumpkin
- Kosher salt
Preheat oven to 375°
- To keep the pumpkin from rolling around on your cutting board, trim off a piece of skin from one side. Let the Pumpkin rest on that flat surface you just created
- Remove the stem
- Cut the pumpkin in half from top to bottom. Make sure to use a sharp knife! A dull knife is a dangerous knife
- Remove the seeds & save them for roasting at another time
- Sprinkle the flesh side with a bit of salt. Place them face down on a baking sheet & bake for 35-40 minutes or until tender. To check for doneness, insert a paring knife through the skin. It should be nice and soft.
- Let the pumpkins cool to room temp & scoop the flesh into your food processor. Let it run until your puree is nice and smooth.
- This recipe yields about 2 pints of puree, perfect for all of your pumpkin needs!
BOOM. #korKitchen just made your fall even better.