I love all things fall, beautiful leaves, cool days, winter squash, and especially pumpkin pie! This year we have a lot of extra pumpkins thanks to Owsberry Pumpkin Patch. The Owsleys were kind enough to offer us a pickup-worth of pumpkins for free at the end of the season. Of course we will share a number of these with our chickens and any not so lively ones with our compost. But with the rest, I plan on making homemade pumpkin puree.
It’s super easy. Essentially, we just need to get the pumpkin meat away from the skin. Haha, I know, butchering those pumpkins is a workout. Now, I just stick the whole pumpkin (yes, whole) in the oven and bake at 350 F for approximately 60 minutes (time varies depending on pumpkin size). The pumpkin will be done when the tip of a knife easily pushes through to the center of the pumpkin. But if you pull it, cut it, and find it’s not completely done cooking, just throw it back in the oven. After baking, the pumpkins are soft and easy to slice up.
Once cool enough to handle, scrape out all the pumpkin innards. Separate out the stringy stuff and seeds (feed to chickens or roast the seeds and feed them to yourself). Using a food processor, blend all the flesh until smooth. If your puree is liquidy, strain through cheesecloth to remove some of the water.
Store in the refrigerator for about a week, or freeze it for mid-winter enjoyment.
Be on the lookout for an awesome grain- and dairy-free pumpkin pie recipe soon!comments powered by Disqus