Pumpkin Purée

pie pumpkin

Preheat oven to 350.
Cut in pumpkin in half.
Remove seeds for roasted pumpkin seeds or pumpkin seed milk.
Lay flat sides down silpat lined baking sheet.
Depending on size, bake 45-60 mins.

Let cool.
Peel skin off with spoon and scrape out stringy center.
Blend with immersion blender or food processor.
If desired, strain for thicker purée and pumpkin water.
One pumpkin yields about 1 C pumpkin water very easily.
I find that strained pumpkin purée bakes better.

To use pumpkin water in purée, reduce on stove until thick and syrupy.
Pumpkin water will turn darker and volume reduces to roughly a quarter.
Return natural pumpkin syrup to pumpkin purée for richer flavor.
Alternatively, use pumpkin water to make pumpkin spice syrup.

My kids love fresh pumpkin water with water and honey or maple over ice.

LTK