Living in Albania is very hard when it comes to baking, as it is very difficult to find some of the ingredients, or cooking tools that you want and need. Canned pumpkin puree is one of those things.
But somehow this is a good sign, making you stop being so lazy and doing – pumpkin puree in this case, yourself. A pumpkin puree, which is for sure healthier and more delicious than the bought can.
The ingredients for this recipe are super simple, as you need only one pumpkin. But…here’s the trick : you can’t use any regular pumpkin, you need to use a sweet pumpkin.
- I don’t recommend you to store the pureed pumpkin in the fridge, as it might get sour (not always, but it happens). That’s why you better freeze it if you’re not using the whole amount of the pure.
- How to freeze it ? Be creative. You can use an ice mold, little jars or ziploc bags. This way you can divide the puree in desired amount.
Method:
Preheat your oven to 204°C and line a baking sheet with parchment paper and set aside
Wash your pumpkin with water making sure it’s clean
Take of the top and cut the pumpkin in half
Remove the seeds and the fiber (don’t through away the seeds as they are super healthy and other stuff which I will explain in a specific post, you can clean them with water and dry out – other seed’s recipes coming soon on web so make sure to keep the seeds)
Put the pumpkin cut side down into the baking sheet (if you’re pumpkin is really big like mine, cut it into chunks and prepare them into the baking sheet or baking pan)
Bake the pumpkin for 35-40 minutes or until you take a knife(or a sharp tool), insert in the pumpkin and it comes out easily
Let it cool completely
Peel of the skin of baked pumpkin
Cut the peeled pumpkin into chunks and puree it in a food processor until super smooth
Photography by me
