It's always hard to resist the small pie pumpkins at the grocery store. This year I had five of them to decorate the apartment, as well as assorted gourds and squash (the squash are still awaiting a use). Last week as the switch to Christmas was beginning, I grabbed the pumpkins and, as I usually do every year (OK, sometimes I just toss them into the garden for the squirrels), roasted them in the oven for pumpkin puree.
|The pumpkins and some florist mums and gourds decorated the top of the bookshelves in my living room.|
|With the stems snapped off, the pumpkins were sliced in half and the seeds and "guts" were scooped out while the oven was preheating to 400 degrees.|
|In they went for an hour or so.|
|Honestly they were in for about an hour and fifteen minutes. They collapsed after I took them out, which was great, because once they were cooled the skin just peeled right off.|
|Ready for the Cuisinart!|
|Sometimes you have to pulse, open to push the pumpkin down, and pulse again.|
|This was after I switched out bowls halfway through when I realized I would need a larger one.|
|Next step - place in a cheesecloth lined colander to drain overnight or up to four days. You can see how wet and almost fluffy it is in this picture.|
|Four days later and it is much more dry and condensed.|
|I am always surprised at how much water drains out of the puree. Make sure you only use pie or sugar or other smallish pumpkins to make puree. The big Jack-O-Lantern pumpkins are too watery and thin fleshed.|
|Part of the packaged puree for the freezer, and more that didn't fit the first time draining in the fresh cheesecloth lined colander.|
Now the only question now is what to make with all of the puree?