It’s easy to make…!
See..no need for Libby’s canned Pumpkin Purée! Well, actually, it would be great to keep one handy. I live in Switzerland, and it’s practically nonexistent. I asked one of my neighbors about where I can find this and she just stared at me and said, “Ha?, you need what”? What’s that…?” In Switzerland, people use the pumpkins for soups, stews, etc., but for desserts like we do back home, nope. Leave it to the Americans, I say! We’re proud of our Thanksgiving traditions!
So, if you’re stuck in a country that does not have canned Pumpkin Purée but would like some, then here’s your chance to shine!
Pumpkin Purée:
Cut a pumpkin in 1/2. Then, clean the insides out of the pumpkin by removing the pulp and seeds…
After the two halves are cleaned, place them upside down on a big pan. Place aluminum foil, spray it with some cooking spray, then place the pumpkins on the pan. Cover with foil and cook for an hour-hour 1/2 at 400 degrees Fahrenheit.
Remove the pan from the oven. Gently, remove the cooked insides of the pumpkin and place them in a mixing bowl. Then with a blender or a mixer make the purée. And voilà, here you have it…fresh Pumpkin Purée at your service and ready to be used for some serious pumpkin craves!
Use the amount needed and the rest you can freeze it! Depending on the size of your pumpkin it may yield greater than 2 cups.
Have fun making it…!
Here’s a video of the song I was listening to while I was making this!
