Pumpkins are very versatile and can be used in many different recipes and can even be a part of your beauty regime. Pumpkin puree is a great simple recipe to learn and from there, the menu options are limitless.
Pumpkin puree can be used recipes like baby food, pumpkin pies, cookies, pancakes, soups, breads, muffins, and so many more. You can also use cooled pumpkin puree with a dash of milk as a face mask. Pumpkins have a ton of vitamain A which is great for your skin. Technically speaking, a pumpkin falls into the fruit category and it’s jam-packed with vitamin A, C, B6, calcium, iron, and magnesium.
During the fall, there are pumpkins everywhere, so take advantage of this in season fruit and make some great meals with it.
Here is a simple recipe for pumpkin puree:
– 1 pumpkin (get whatever size you like – you can always freeze the left over puree for future use)
– cutting board
– sharp kitchen knife
– blender or food processor
– baking sheet with tin foil
1) Preheat oven to 350 F
2) Line baking sheet with tin foil
3) Carefully using your sharp knife (pumpkins are tough so using a sharp knife making it a lot easier to cut through), cut the stems off both ends and cut the pumpkin in half
4) Using your spoon, scoop out the seeds (make sure you save the seeds and toast them later for a great snack)
5) Put the pumpkins cut side down onto the baking sheet
6) Using your knife, pierce the pumpkin skins a couple times to allow for heat to penetrate the pumpkin and making cooking time faster.
7) Bake pumpkin for approximately 1 hour. Check to see if it is soft.
8) Let pumpkins cool down for 30 minutes
9) Scoop out the pumpkin flesh into your blender or food processor
10) Puree the pumpkin flesh until smooth
11) Transfer into an airtight container and store in fridge for about a week. You can also freeze it for a couple of months.
Stay tuned for recipes including this pumpkin puree! Don’t forget to leave a message about what you like to make with your pumpkins!
Thank you Springridge Farm for the pumpkin.