Fall Guide: Pumpkin Purée Fall Guide: Pumpkin PuréeSeptember 26, 2017 in Basics, Entertaining, Holiday, Recipes, SaucesShare ThisFacebookPinterestTwitterPrintemail It’s pumpkin season again! Which of course means pumpkin pies, lattes, breads, cookies, and my favorite crunchy little snacks, toasted seeds. With so many pumpkin dishes I’ve got to let you in on an important secret to the most delectable pumpkin treats. Homemade pumpkin purée makes A WORLD of difference in taste! I grew up eating the canned stuff. It was fine and still helps me out when I’m in a pinch. But once I made my own purée I couldn’t believe how much naturally sweeter and fresh the real deal tastes. There are a couple different ways to make your purée and luckily both options are extremely easy. Here are a few must-know tips to making the best purée: Buying Guide You will notice a wide variety of pumpkins during the height of its season so you want to make sure you’re buying the right pumpkins for cooking. You may be tempted to pick up the large carving pumpkins but you want to keep those to making creative cut-outs and leave the cooking to the smaller pumpkins labeled “pie pumpkins” or “sugar pumpkins.” The large carving pumpkins create a stingy texture and lack flavor. The “pie pumpkins” provide a smoother final texture and the natural sugar flavor is more condensed, offering a more pleasing taste. If making homemade pumpkin purée just isn’t going to make it into the schedule, then canned pumpkin is plan-b. When choosing canned pumpkin, be sure to purchase the 100% pumpkin purée with a BPA-free lining. Steer clear of the canned pumpkin titled “Pumpkin Pie Mix” which is full of added sugar and other spices you may not desire in your recipe. Cooking Guide First, cut off the stem, slice the pumpkin in half, and scoop out the seeds (reserve them for later). Next, you have two different options of slicing your pumpkin. You can simply leave the pumpkin in halves or you can slice them into quarters. If you slice in quarters you will get a little more caramelization (they’ll roast faster) which results in a bit darker color and more robust taste. Once you execute the desired cuts, rub the inner-flesh with a high-heat oil (I use coconut oil or sunflower oil) and sprinkle with sea salt. If you cut the pumpkin in half, place the flesh-side down and skin-side up. If you cut in quarters, place the skin-side down and flesh-side up. Roast pumpkin at 350F for 1 hour. Depending on the strength of your oven you may need more time. 1 hour is a good time to check. If the pumpkin pierces easily, remove from the oven and allow to cool 10 minutes before scooping out the flesh. To make the purée, simply separate the flesh from the skin and place the flesh in a blender. You will need to use a tamper to get things going in the blender. If you do not have a tamper for the blender you can also use a food processor to blend the pumpkin, although it will not be as smooth. Place the purée in an airtight container and refrigerate for up to three day or freeze for a few months.