How to Eat Your Jack-O-Lantern, Part II

For whatever reason I decided it was high-time I earned my ‘Homemade Pumpkin Puree’ merit badge.  And yes, you could do this with your jack-o-lantern provided it doesn’t sit outside for very long or fill up with weird candle soot.  Like maybe if you have a carving contest after which you normally just pitch the pumpkins.  NOT after you let it rot on your doorstep for 3 days.  Alternately, our jack-o-lantern is getting composted and I made my homemade puree with two of the three small pumpkins that came included with our admission to the local “pumpkin patch”.

I should point out – its pretty cheap to buy canned pumpkin.  In fact I already bought a can this year, so I know for sure that the price is under $3 for the big size.  HOWever, I have heard from two reliable sources that fresh tastes better, and well, doesn’t it always?  And I am always down for making food taste better.

So, I was all geared up to do a high quality tutorial post for you on my puree-ing adventures, but then I found THE Pioneer Woman’s post titled Homemade Pumpkin Puree and well heck, why clutter up the internet?   So if you want to do what I did, start there.  Her pictures of food are so lovely and the process is quite simple: cut up pumpkin. de-seed. roast at 350F for 45 minutes. peel. puree.

Here are my pumpkins just getting started.  I rotated the trays half way through.

pumpkin_puree (1)

Except, after one hour my pumpkin still wasn’t that soft, but I pulled it out of the oven anyway.  Being past bedtime already, I stuck all that roasted goodness in the fridge to deal with it later.  This morning I quickly realized my suspicions were correct – my pumpkin was not cooked enough.  The food processor was giving me something the texture of baked potato, while what I wanted was mashed potato.  To remedy this, I ran the pumpkin wedges back through the microwave, sprinkled with water, for 5 minutes each.  Food processing went more smoothly after that (literally), although I still had to add water to each batch.  All in all, none of this was hard but is WAS a little bit of an ordeal.  Actually, the fun isn’t even over yet as I have two sections left.  Here’s where we’re at, actually.

pumpkin_puree (2)

Look at the size of that bowl!  Most recipes call for 1 cup of pumpkin puree so we are basically set for life around here.  Note that I’m using the world’s cutest tiniest food processor, which has not been helping the situation.

Perhaps when all this is over I’ll do a taste test of canned vs. fresh to see if I can tell the difference.  In the meantime, here are two awesome recipes:

And since I have a metric ton of pumpkin puree, what do you suggest???

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About Mary-Hall

loyal southerner, exceedingly frugal, compulsive DIYer

5 responses to “How to Eat Your Jack-O-Lantern, Part II”

  1. thefoodpornographersguide says :

    I make a pumpkin curry with Old Bay scallops with my. It is ridiculously tasty 😉

  2. Barbara Daniel says :

    I’m truly impressed! Are you preserving your pumpkin seeds to eat or plant next year or throwing them in the compost pile (to grow pumpkin vines)?

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