Posted by Jennifer Lee on October 22, 2012 0 Comments
Pumpkin puree is easy and fun to make. Head out to
the pumpkin patch with your kids, pick out a few sugar pie pumpkins and enjoy
making a delicious pumpkin puree to use in homemade pumpkin pie.
Prep time: 10 minutes
Cook time: 60 minutes
Yield: Makes about 2 cups
1 medium sugar pie pumpkin
1. Slice the pumpkin in half, cut off the stem, and scoop out the stringy core. Save the seeds and teach your kids how to bake pumpkin seeds.
2. Place the pumpkin face down on a lined baking sheet. I use my Silpat liner for easy cleanup.
3. Bake at 350F for about an hour, or until fork tender. Remove from the oven, let cool, then scoop out the pulp. If you’d like your pumpkin puree to be extra smooth, you can run the pulp through a food mill.
Now use that delicious pumpkin puree to make homemade pumpkin pie!
About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.