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November 7, 2017 • Comments (0)
Now’s the time to make homemade pumpkin purée for your thanksgiving pie! Preheat the oven to 375F. Wash and dry...

Now’s the time to make homemade pumpkin purée for your thanksgiving pie! Preheat the oven to 375F. Wash and dry your “pie pumpkins” (Trader Joes has them…each around 2 pounds). Halve the pumpkin through the stem end and scrape out all the seeds and inner stringy stuff (go to my site to learn how to separate the seeds so you can toast them). Brush the cut sides of the flesh with melted butter and then brush with pure maple syrup. Sprinkle lightly with kosher salt and place, cut sides down, on a shallow baking sheet, lined with parchment paper. Bake for 45 minutes or until very tender (you’ll know by pressing the outer skin). Take out of oven, turn pumpkin over and, when cool enough to handle, peel off the skin (comes off easy) and purée pulp in food processor till smooth. Place in fine mesh wire sieve to remove excess liquid. When cool, divide into 2 cup increments (or weigh 15 ounces) and freeze until a day or two before you want to use the purée. Thaw in fridge and let come to room temp before using in your recipe.#whenthisnanacooks #cookedpumpkin

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