Baking 101: Homemade Pumpkin Purée

Pumpkin purée. The most elusive fall find in these parts of the world (I live in Poland). The most necessary ingredient in fall baking. But when pumpkins are so prevalent around this time of the year, why on earth would you buy a can of purée even if it is available? Use the fresh stuff. No short-cuts. It’s worth it; trust me.

For my own pumpkin purée, I like to use a Hokkaido pumpkin. It’s small, with a blood-orange exterior and a vibrant orange interior. Perfectly sweet and perfectly perfect for purée. I generally think that smaller pumpkins retain the most flavor and sweetness. While I prefer a Hokkaido pumpkin, a sugar pumpkin is great too. Pumpkin purée is easy to make. Here’s how you do it.

Ditch the canned stuff and make your own delicious pumpkin purée from scratch!

Start by cutting your pumpkin in half.

For my own pumpkin purée, I like to use a Hokkaido pumpkin. It's small, with a blood-orange exterior and a vibrant orange interior. Perfectly sweet and perfectly perfect for purée. I generally think that smaller pumpkins retain the most flavor and sweetness, so a sugar pumpkin is great too.

Scoop out all the seeds. It’s a great stress-reliever.

For my own pumpkin purée, I like to use a Hokkaido pumpkin. It's small, with a blood-orange exterior and a vibrant orange interior. Perfectly sweet and perfectly perfect for purée. I generally think that smaller pumpkins retain the most flavor and sweetness, so a sugar pumpkin is great too.

Place your pumpkin cut-side down onto a parchment lined baking tray, and into a 200 C oven for about 30-40 minutes or until you can pierce a fork through one of the halves easily. If I’m using the oven for something else even if it’s set at a different temperature, I’ll still pop in the pumpkin halves- the bottom tray, and just let them cook. Just adjust the cooking time accordingly.The longer you bake the pumpkins, the softer they will be for the purée.

For my own pumpkin purée, I like to use a Hokkaido pumpkin. It's small, with a blood-orange exterior and a vibrant orange interior. Perfectly sweet and perfectly perfect for purée. I generally think that smaller pumpkins retain the most flavor and sweetness, so a sugar pumpkin is great too.

When the pumpkins are well-cooked, you’ll end up with blistered, charred skin. Roasted pumpkin. Yum.

For my own pumpkin purée, I like to use a Hokkaido pumpkin. It's small, with a blood-orange exterior and a vibrant orange interior. Perfectly sweet and perfectly perfect for purée. I generally think that smaller pumpkins retain the most flavor and sweetness, so a sugar pumpkin is great too.

Let the pumpkins cool till you’re able to handle them, then peel of the skin, revealing a beautiful golden-orange mass beneath.

For my own pumpkin purée, I like to use a Hokkaido pumpkin. It's small, with a blood-orange exterior and a vibrant orange interior. Perfectly sweet and perfectly perfect for purée. I generally think that smaller pumpkins retain the most flavor and sweetness, so a sugar pumpkin is great too.

Place the flesh into the food processor- or mash with a fork.

For my own pumpkin purée, I like to use a Hokkaido pumpkin. It's small, with a blood-orange exterior and a vibrant orange interior. Perfectly sweet and perfectly perfect for purée. I generally think that smaller pumpkins retain the most flavor and sweetness, so a sugar pumpkin is great too.

Voila. Purée de la citrouille.

For my own pumpkin purée, I like to use a Hokkaido pumpkin. It's small, with a blood-orange exterior and a vibrant orange interior. Perfectly sweet and perfectly perfect for purée. I generally think that smaller pumpkins retain the most flavor and sweetness, so a sugar pumpkin is great too.

Perfect in

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