Pumpkin Puree (Super Easy!)

        Fall is the season of apples, squash, and pumpkin. I have been in such a mood to embrace all of these beautiful fall ingredients. Every fall, I rely on going into the supermarket to buy canned pumpkin puree to make different pumpkin treats. I would normally use it to make pumpkin pie or pumpkin baked oats. This year, I decided that it was time to go and get my own pumpkin to turn into pumpkin puree.

I decided to go to a local pumpkin patch to pick out some pumpkins. I bought a couple pie pumpkins and a couple Jack-O-Lantern pumpkins. Upon doing some research, I learned that there are specific types of pumpkins for eating and types for carving. I had to ask the people working at the farm where the pie pumpkins were because I wanted to make sure that I took the right ones home. 

I took my pumpkin home and washed the outside to get any dirt off. I cut the top off, cut the pumpkin in half, and removed all of the guts. I lightly salted the inside and placed them skin side up on a rimmed baking sheet covered in parchment. I placed that in my pre-heated oven at 400 degrees Fahrenheit and let it bake for about 35-40 minutes. I knew it was done when I could pierce it very easily with a fork and there was no resistance. I took it out of the oven and let it cool slightly. I peeled the skin off and placed the rest into a food processor--I did this in two batches. I processed it until it was smooth. Pumpkin puree is incredibly easy to make at home with a fresh pumpkin. It is even better than buying it in a store!

Taste: 10/10

Level of difficulty: 1/5

Notes for next time: I would love to keep doing this rather than buying canned pumpkin!