Pumpkin Puree

Ok, I get there is a time and a place to be extra. I'm not gonna tell you I don't use canned pumpkin, but if I can, making something myself is well worth it! When I make things like pumpkin pie or cheesecake, its a must. The fresh flavor of the roasted pumpkin will change the taste of your dish. Not to mention, it's not that much more work.

Ingredients:

1 Pie/Sugar Pumpkin

1 teaspoon Olive Oil

Preheat oven to 400.

Start by cutting the top off the pumpkin and scooping out the inside.

Cut the pumpkin in half and drizzle it with the oil.

Place pumpkin 1/2s flat side down on a lined baking sheet.

Bake for 25 minutes until the outside seems caramelized.

Let cool completely, and then remove the skin off of the pumpkin.

Place the meat of the pumpkin into a blender or food processor.

Pulse until thoroughly blended.

Store in a jar, refrigerate for up to two weeks and use as needed in all your favorite fall recipes.

Cheers Babes

XOXO