Step 3 Place pumpkin pieces on a baking sheet (face up or face down I've done both) and roast in a 350° oven for 45 minutes, or until pumpkin is fork-tender.
Outward recipes free#
Repeat until all the pumpkin pieces are largely free of seeds and pulp.
Step 2 Place all the seeds into a bowl (you can roast them later and make pepitas). 
You don't have to be too thorough with this. With a spoon or a scoop, scrape out the seeds and pulp from the center.
Step 1 Select a couple of small size pumpkins. For now, though, let's get the fundamental process down. So give it a try this year! Substitute homemade pumpkin puree for the stuff in the can. I don't even need to tell you just look at the color and you'll be a believer. And don't even get me started on how good it is for you. I've been pureeing my own pumpkin ever since.Īside from the obvious use in pie recipes, it comes in handy for pumpkin bread, pumpkin muffins, pumpkin dip, pumpkin smoothies, pumpkin cookies, pumpkin butter… I even mix the puree with butter and maple syrup for a ridiculously sinful Thanksgiving side dish. I'd never been a big fan of classic pumpkin pie until then, but there was just something about the texture and flavor that convinced me that making my own pumpkin puree was worth the extra effort-and as it turns out, it isn't much effort at all. But we did have a pretty pure Thanksgiving dinner, capped off by the most delicious pumpkin pie I'd ever tasted-made especially scrumptious by pumpkin puree that she and I made ourselves. Just kidding on the Harold thing we actually bought a fresh turkey. 
And we almost did it-using everything from homemade chicken stock to a 20-pound turkey from our own backyard. Several years ago, when my two girls were babies, my mother-in-law and I decided we had nothing better to do with our lives than to prepare a Thanksgiving meal made entirely from scratch, i.e.
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