*I'm sorry for all the mystery in my last post...Kristie and I spent a long weekend in NYC surprising two of my best friends for their birthdays! I didn't want to leave even a hint here just in case they checked the blog. It was so worth it. Surprising people you love is the best. Photos (and video) from our trip coming soon. In the meantime...
After reading how easy it is to make your own pumpkin puree at home, you'll never buy the canned stuff again!
'Tis the season -- for pumpkin-flavored everything. From lattes to cheesecake, all kinds of delicious autumn treats call for pumpkin puree. It's easy enough to get it canned in the store, but it's just as easy -- and fresher -- to make it yourself at home!
Start by preheating your oven to 400 degrees F.
1. Using a large knife, carfully carve up the pumpkin into sections. (I usually ask Kristie for help with this, but I handled it this time thanks to so much yoga!)
2. Carefully remove and discard all the innards and seeds. If you want to, lay the seeds out to dry overnight, then sprinkle with salt (or cinnamon and sugar), spread in a single layer on a baking sheet, and bake for a little while. So delicious!
3. Fill a glass baking dish with 1/2-inch water and place the pumpkin slices in the water. Bake for 20-25 minutes. Let cool for 10-15 minutes after removing from the oven.
4. With a knife, carefully remove the outer skin from the slices.
5. Put the pumpkin slices in your food processor.
6. Blend until smooth! You may have to push the pumpkin down the sides of the bowl a few times.