Plus look at how beautiful this is:
Man, that mum is looking a little sad.
For all the delicious fall recipes that require pumpkin puree you have to pretty much start the same way, so that's what we're going to start with, getting the pumpkin without the can!
Apparently I got the biggest pumpkin in the world. It's sort of like cutting down a Christmas tree, they always seem small until you get them in the living room.
Anywho, start by cutting the pumpkin in half (the best way you can...)
This is looking a little Halloweenish!
I just love the smell of a pumpkin. It's so mmmm mmmm refreshing!
Scrape out the stringy gooey stuff, but seperate the seeds.
Much better!
I had to go back to my exhausting cake decorating days to find a pan to fit the pumpkin in. Fill with an inch or so of water.
Tehehe, they grow pumkin's in TN...related to, but not to be confused with the Pumpkin
Lay the pumpkin, cut side down, in the pan and bake at 350 for about 45 minutes to an hour. After about 30 minutes test every once in a while with a fork to see how tender it is. When the fork goes in easily, you're ready.
Let them rest for 15 or 20 minutes or so to cool a bit.
Then scoop out the deliciousness!
Put in the blender/food processor and blend until it's puree. This pumpkin made an enormous amount of puree, luckily it freezes well!
Now we'll use this base to go wild and pumpkin crazy!
Thanks for the shout-out! Also, your pumpkin seed caramels looks so delicious :)
ReplyDeleteThey were rather tasty. They were much more labor intensive than I thought!
ReplyDelete