pumpkin

The Great Pumpkin Debate


Pumpkin Pie. Somehow, we managed to {mildly} bicker over pumpkin pie. In our early years of marriage, I can remember the first time I made a pumpkin pie for us to enjoy. Instead of hearing words of affirmation, I was served a few tips on ways to improve the pie. Isn’t that helpful? Lets just say, I wasn’t looking for constructive criticism. The hubs was trying to convince me that a superior pumpkin pie is made with fresh pumpkin puree. Who does that? Turns out, my mother-in-law does {gulp}.

Twelve years past the Great Pumpkin Debate, I am happy to report that I find this to be comical newlywed discourse AND that my mother-in-law is a dear woman and amazing cook. If anything positive has come from this, I have discovered the joy in making pumpkin puree to have available for a variety of dishes…pumpkin pie {perhaps} or my personal favorite pumpkin soup.

How to make pumpkin puree
  1. Preheat oven to 400º F.
  2. Cut pumpkin in half.
  3. Scoop out seeds.
  4. Place pumpkin halves on a cookie sheet, flesh side down.
  5. Puncture pumpkin exterior with a fork, 4 to 5 times.
  6. Place in oven and check after 30 minutes.
  7. Rotate pumpkin halves and return to oven for another 15 to 20 minutes. Until flesh is mashable.
  8. Let cool completely.
  9. Scoop out flesh and puree using a blender or immersion blender.

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