Pumpkin Puree
  • I pie pumpkin
  1. Select your pie pumpkin. Pie pumpkins are smaller than a pumpkin you would use for a jack-o-lantern. There are varieties of pumpkins that are better for baking being a little sweeter and having a nicer texture. I purchased mine for $2.00 at the local pumpkin farm down the road.
  2. Cut pumpkin in half and scoop out all the seeds and stringy goodness inside.
  3. Cut into multiple smaller pieces which can then be peeled before or after cooking.
  4. I like to boil the pumpkin with the skin on, it separates from the pumpkin went it boils, peeling it raw is more work.
  5. Boil in a pot big enough to cover all pieces, boil for approximately 25 minutes until they are nice and tender.
  6. Remove carefully from the pot (the pieces may fall apart) and easily remove the skin using a sharp knife to skim if it off if needed.
  7. Using a blender, a food processor or even a hand mixer, blend the pumpkin into puree.
  8. If desired, but not required, you may wish to run the puree through a sieve or cheesecloth for a smoother texture.
  9. Use in your favourite pumpkin recipe or freeze in portions to use at a later time
Recipe by Canadian Budget Binder at https://canadianbudgetbinder.com/2013/09/30/thanksgiving-being-thankful-on-a-budget-2/