Easy as Pie... Pumpkin Puree

With Thanksgiving just 2 days away, I started prepping for my Pumpkin Pie last night. I made ginger snap cookies to use for the crust and homemade pumpkin puree. I did a side-by-side comparison of canned organic pumpkin vs. homemade puree last year, and that was all it took to convince me to never use canned pumpkin again! After you see how easy it is to make, and how much better your pie turns out, I'm sure you'll also adopt this policy!

First, get a 4-6lb sugar-pie pumpkin, and wash the exterior.

Preheat your over to 400.

Cut the stem off your pumpkin, and then cut your pumpkin in 1/2, 

and scoop out the seeds/mush. 

Save the seeds to roast later for a delicious snack.

Next, sprinkle the pumpkin flesh with Kosher salt

 to draw out the excess water

Then, place them flesh side down on a parchment lined pan and roast at 400 for 30-45min 

They are done when you can easily pierce through the skin with a paring knife.

 Poke the pumpkin in multiple places to make sure it's done.

Place the pan on a cooling rack and cool pumpkin for 1 hour.

Next, peel the skin away from the flesh, and place the flesh into a food processor

Then Puree for 3-4 minutes until completely smooth.

Store your puree in the fridge for up to 1 week, 

or in the freezer for up to 3 months.

I will probably make this pie Wednesday evening, so I will post the complete how-to for this amazing pumpkin pie then.

Enjoy!