I couldn’t resist. I jumped on the pumpkin bandwagon! Over the weekend Greg and I went on a mission to find a legitimate pick your own apple orchard and pumpkin patch. After a lot of research and many dead ends I gave up on trying to find an orchard. Unfortunately the drought in Texas over the summer has forced many farms to close early for the season. I did, however find a pumpkin patch that looked fairly promising.
We got in the car and drove the 40 minutes out of the city only to get trapped in bumper to bumper traffic. When we finally got there I realized this was not a real pumpkin patch we had driven to. In all honesty it was a dry empty field with a handful of pumpkins placed in a row. These pumpkins weren’t grown there, they were bought at a grocery store and placed in a field!
Disappointed we turned around and went to the Dallas Farmers Market where fresh, organic and locally grown pumpkins were abundant! I picked up a few, excited for the endless possibilities! Pumpkin butter, pumpkin pie, pumpkin cheesecake, maybe even pumpkin soup?!
Today I started with a very basic recipe to get started with; pumpkin puree. Obviously you can buy pumpkin puree in a can, but most can goods are full of unnecessary preservatives, salt and sugar. So making my own was definitely the best option. It is really easy to do and the best part about it are all the recipes you can make when your done!
You can even freeze the puree in small batches so you have fresh pumpkin on hand. I don’t know much about babies but I’m pretty sure you could even use this as baby food. Yet again I am not one for advice on babies as only last year did I discover that babies had sizes… Anyway, stay tuned this week for all the wonderful things that will come out of this pumpkin puree!
1 – 2 pie pumpkins
Preheat oven to 400
Spray a cookie sheet with non stick cooking spray, Set aside.
Slice the top of the pumpkin off with the stem. Cut the pumpkin into quarters. Scoop out the inside and discard. (Save seeds if you wish to make toasted pumpkin seeds).
Place the pumpkin quarters onto the cookie sheet and bake for 45 – 60 minutes. Remove from oven and cool.
When the pumpkin has cooled to room temperature, peel off the skin. This should be fairly easy to do by hand. Discard the skin.
Place the roasted pumpkin in a food processor and pulse until smooth. You may need to add some water. I used about ¼ cup.
Store in an air tight container in the fridge or freeze for future use.