November 11

Pumpkin Puree

There is something about the scents of fall.  The smell of wet, dead leaves are one of the first signs of fall I carry in my memory.  It’s not the same living in Florida, but there are many fall foods that bring back memories.  Pumpkins are not only a visual memory most people have for fall the smell of pumpkin is another.  From carving a jack-o-lantern to roasting seeds in October to pumpkin pie in November.

I have learned that while canned pumpkin is so easy, there is nothing like homemade pumpkin puree.  Roasting it in the oven doubles as potpourri.  Last year I had the hardest time finding pie pumpkins after October.  I learned my lesson and this year purchased two.  I have since made two batches of pumpkin cookies and froze the rest for Thanksgiving.

Just as a jack-o-lantern you can save the seeds to roast.


Homemade Pumpkin Puree

Homemade Pumpkin Puree

Makes about 3 cups


1 pie pumpkin / 4-6 pounds


Preheat oven to 400 degrees. Line a baking sheet with foil.
Cut off pumpkin stem, if still attached. Wash the outside of the pumpkin.
Cut the pumpkin in half.
Remove seeds and pulp and set aside.

Cut each piece in half again. Sprinkle with salt and set on foil lined baking sheet skin side down.
Roast in oven for about 40 minutes or until soft.
Let cool for about an hour.
Tear off the skin. Place the pumpkin into a food processor or blender. Puree until it is smooth.
Freeze up to 3 months.

Pumpkin Puree 2

What smell reminds you of fall?

Just Roxy Sig

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