How to break down your holiday pumpkin to make a delicious and creamy pumpkin puree.
vegan – gluten free – organic
prep time: 20 minutes
cook time: 60 minutes
creates: 4 - 8 cups of delicious puree, depending on the size of your pumpkin
tools we use
knife
pumpkin scooper or sturdy metal spoon
baking pan
high speed blender or food processor
things you need
1 medium size organic pumpkin (for this post we used a 10lb French Heirloom pumpkin from one of our local farms)
here’s how
preheat oven to 350 degrees Fahrenheit
cut off top of pumpkin and cut into quarters
scrape the seeds and stringy flesh out
place pumpkin flesh side down in baking pan (optional to add 1/4 inch of water to pan)
bake for 60 minutes at 350 degrees Fahrenheit
allow pumpkin to cool and scoop out of shell
add to blender
blend on medium speed until smooth
helpful notes
when scraping out the stringy flesh you can separate the seeds to bake later for a tasty snack
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