If you’re looking for something easy, delicious, and different to add to your Thanksgiving table, this is it! They would also be perfect for breakfast or brunch the next day.
This recipe calls for canned pumpkin, but I had a fresh pumpkin, so I baked and pureed it.
Preheat oven to 350 degrees.
Cut small pumpkin in half
Clean it out, removing pulp and seeds – I used a grapefruit spoon for this.
Line a rimmed baking sheet with foil and drizzle a little Olive Oil on it to keep the pumpkin from sticking
Place it cut-side down.
Bake for 1 1/2 hours at 350 degrees – the pulp should be easy to pierce with a fork.
Allow to cool, then scrape pulp into an 8-cup measuring cup with a rubber spatula.
Puree with an immersion blender until pumpkin reaches desired consistency.
I ended up with 6 cups. The extra puree can be stored in the refrigerator for up to a week.
Baked Sunday Mornings is a fun group of talented bakers who are working our way through Baked Explorations by Matt Lewis and Renato Poliafito. Membership is still open if you’d like to join.
|McGrath Family Farm, Ventura, CA|