Happy Thursday! I have a little MIA this week, but I’m back!
I have never cooked a pumpkin before and was a little hesitant when I bought these at the pumpkin patch a few weekends ago. But it was a very easy process and very fun! I have already eaten too much of it and plan on taking the rest to a party this weekend, maybe with a box of ginger snaps….I just though of that, blew my own mind.
If you only want to make pumpkin puree stop after step four.
What you’ll need:
Sugar Pie Pumpkin (clean)
1 cup Brown Sugar
3/4 Cup Water
1 Tsp Cinnamon
1 Tsp Nutmeg
1 Tsp Ginger
1 Tsp Vanilla Extract
Step One: Preheat oven to 400. Cut your pumpkin in half. Scrape out the seeds and fibers.
Step Two: Cut in half again so that you have four pieces. Rub those pieces with olive oil and set face down on a baking sheet. Bake for about 25 minutes.
Step Three: Once cooled for at least 10 minutes, scoop out the insides and place in processor or blender. I ended up just peeling the skin off and mashing it into the blender.
Step Four: Puree.
Step Five: Place your freshly pureed pumpkin in a sauce pan with brown sugar, cinnamon, nutmeg, ginger, vanilla, and water. Bring to a boil.
Step Six: Once it reaches a boil reduce to the lowest setting and let simmer for 45 minutes.