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Monday, November 23, 2015

Homemade Pumpkin Puree

The hustle and bustle of the holiday season has begun. I know many have already pulled out their Christmas decorations. Trees are selected, ornaments are removed from their special packages, family recipes are located, wrapping paper selected.  I, along with everyone else, love Christmas, but....I also love Thanksgiving. Let's slow down a little bit and enjoy this great day before we rush to celebrate Christmas--although Jesus' birthday is worth celebrating!

In trying to slow it down, I decided to make pumpkin pie for Thanksgiving. I normally make my own pumpkin pie- homemade crust and all. This year, however, I decided to make the puree too. Below are the steps to make the main ingredient to that yummy pie. 

*Allow a good three hours. :) We're really slowing it down. 

1.  Grab small pie pumpkins.

2. Remove stems. Cut in half. This is where my husband really came in handy, or I am just very weak. ;)

3. Remove the guts. More than the picture. Scrape them clean. 

4. Line a pan with aluminum foil. Place a little vegetable oil on foil. Place pumpkin on the pan, cut side down. 

5. Rub lightly with oil and cook at 350 degrees for 45 minutes or until fork goes through easily. 

6. Remove from oven and allow to cool. Scoop out.

7. Puree it in a blender, food processor, hand mixer, depending on the consistency you like. I like my pumpkin smooth so I used the blender. 


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