Yes- this pumpkin puree really is THAT bright orange. I swear, I had to stare at this for five minutes and tone the colors down so it wouldn’t blind any of you. But geez, isn’t it purdy? In a 80’s fluorescent kinda way… Where are my side ponies and stirrup pant leggings people? I know that the aisles of the stores are LINNEEEDDD with pumpkin right now, but freshly made pumpkin puree for pumpkin pie is miles above the canned stuff. And you can’t argue with florescent orange pies. I mean, c’mon – talk about a ridiculously tasty conversation piece.
Sugar pumpkins are the best for this adventure, with a high sugar content and nice tender pumpkin meat. The words ‘tender’ and ‘pumpkin meat’ are really awkward to type, just an fyi. CAREFULLY slice your pumpkin in half and scrape out the innards – and of course save your seeds for roasting – and place on a baking sheet or in a baking dish face down – baking in a preheated oven at 400 degrees for about 45-60 minutes, or until the pumpkin is tender and safe.
Once cooled down to a non-molten temperature, peel away the skin from the meat.
Cut or break into pieces and place in your food processor. And hit frappe!!
Scrape down the sides when necessary and puree until smooth.
Once it’s smooth, push the puree through a mesh sieve to remove any chunks and extra fiberous bits.
And WHAMMY – it’s done!! Divide the puree into freezer plastic bags, removing the extra air, and freeze flat on a cookie sheet. Freezing the puree flat will help save on freezer storage until you’re ready to use! So go get your some son. Sorry, I don’t know why I called you son.