This week we are doing a special pumpkin week. We will be sharing recipes featuring pumpkin in very different ways, from sweet to savory and breakfast to dinner. We never really used pumpkin before. It’s the kind of product that we used to ignore when grocery shopping because we misunderstand it. We would not know how to use it or what to cook with it. This time is over. We decided to give pumpkin a chance and the results were amazing.
Over the past weeks, we experimented many recipes and selected several of them to share on the blog. To make things easier, all the recipes are using pumpkin purée as a base. This way you can make a big batch and you’ll be able to try our different recipes. It’s also possible to use canned pumpkin, but making your own is dead simple and tastes so much better. It can be stored in the fridge for about 1 week.
So, hop on and join the pumpkin adventure with us!
Yields approx. 4 cups
- 2 medium pie pumpkins
- Preheat oven to 400F.
- Rinse and pat dry.
- Trim the top and bottom of the pumpkin (about half inch)
- Cut in half. Use a spoon to discard seeds and fibers. Cut each half in 3.
- Lay on a baking pan flesh side down. Bake for about 45 minutes until soft. Use a fork to test for doneness.
- Flip the pieces and set aside to cool down.
- Peel off the skin and transfer the flesh to a food processor. Mix until smooth.