Pumpkin Puree

I went shopping for canned pumpkin the other day to use in my Pumpkin Cake Roll, only to discover there is STILL a Recall on canned pumpkin! What the heck? I've been craving Pumpkin Cake Roll and I shall not be denied another weekend!

So... I will be heading out in search of some cute little baking pumpkins this weekend to make my own Pumpkin Puree. I can't have a Holiday Season without baked goods made with Pumpkin! It just would not be the Holidays!



Preheat to 350.

Cut the pumpkin in half, clean out the seeds and stringy pulp. I use a non-stick baking pan but you could also line a baking sheet with foil. Place cut side down and bake for about 45 minutes to an hour, until the pumpkin is tender. Cool enough to handle. Remove the skin. Cut into pieces and toss them into the food processor and pulse until it's nice and smooth... just like canned pumpkin, only better and not on recall.

You may have to adjust for too wet (strain through cheesecloth or cook on stove until the liquid cooks out) or not wet enough (add water as needed) .