Pumpkin Puree | how to make pumpkin puree at home

Next halloween, people in the US think twice before you go to grab a can of pumpkin puree and Indian bloggers don't drool over all the Halloween pumpkin specials floating around the food blogsophere. Here is the recipe to stop all that drooling ~ a homemade pumpkin puree recipe. Imagine all the goodies you can make with this. Give a whole new makeover to your morning breakfast with freshly baked pumpkin bread or wholewheat pumpkin pancakes. Give a twist to your regular brownies and make some pumpkin blondies. Oh, ideas seem to be flowing non-stop and all I am having is 2 1/2 cups of Pumpkin puree.

I made this during the season of Halloween and for the next few weekends my whole house was smelling of freshly baked pumpkin goodies. Oh bet me, nothing can beat that aroma. We have been having whole wheat pumpkin squares with cinnamon sour cream dip and wholewheat pumpkin pancakes with honey for breakfast and white chocolate chunks pumpkin blondies for dessert... A whole new breakfast menu and the huss was totally satisfied to see something different on his breakfast plate.

~*What U Need*~
Makes - 2 1/2 cups approx

Pumpkin - 1, smaller variety
Oil - to brush

How I Made it:
Cut the pumpkin into half and scoop out the seeds. Do not throw away the seeds. They can be roasted. Cut the pumpkin halves as shown below and rub oil on their skin.

Place the pumpkin cut side down on a baking sheet and bake in a preheated oven at 200C for 30-35 mins. When done, a fork or skewer inserted will pass through smoothly. Remove, allow to cool and when able to handle, scoop out the flesh. Take this in a blender and blend till smooth.