Pumpkin Puree and Happy Thanksgiving !

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Hope everyone is doing great and getting into the holiday mood.The shops are already full of X'mas decors and holiday goodies. Those who are in US will be planning and preparing for Thanksgiving,which will be on this Thursday.I would love to hear about your menu plans. Are you planning an Indian spread or a traditional feast or a mixture of both ?

We celebrate Thanksgiving in our friends' house.This has been going on for the past several years and we are loving this sweet tradition.It will be a potluck dinner and our friend, L, always insist that I bring something Indian to the table.In her own words "Thanksgiving is a time for building traditions, sharing family heirlooms. I love to savor foods that my friends like to cook, foods they enjoy. So please, bring a little India to the table". Thanks L, now I know what I am going to cook :-)

Every year I make a pie for Thanksgiving, and last year I told you that I would like to try and make pumpkin puree at home, for my pie. Here I am., though a bit late, to keep my promise and share my story of pureeing pumpkin at home.

I am planning to bake a pie with this and with the left overs, a pumpkin bread and some other goodies.Just by the look of this puree I can tell you this much : I will never ever buy canned pumpkin puree from a store any more !

Wish you all a wonderful Thanksgiving day, with your loved ones and friends,filled with lot of love and laughter ! Hope you will savor lots of good food and have lots of fun ! Have a great holiday season folks !

Ingredients:

A pie Pumpkin

Method:

1.Preheat the oven at 375 degree F.
2.Wash and dry the pumpkin you are going to puree.
3.Remove the top/the stem part using a sharp knife or preferably a saw.Scrape out the inside and seeds.
4.Cut the pumpkin into 4 equal halves and then cut each part into halves.
5.Bake with the cut side facing up, for about 35-40 minutes or till the pumpkin is fork tender and the skin is burnt a bit.(See the pictures)
6.Peel off the skin and save the flesh.
7.Puree the flesh using a food processor.Add a spoon of water if necessary.
8.Store in ziploc bags in the freezer, if you are planning to use later.Otherwise store in an airtight container in the fridge.

Notes:

1.I have read in some places about spraying the pumpkin with olive oil. I didn't do that.
2.I did not add any water wile pureeing, since I wanted to have thick puree.
3.If you think that the puree is too watery, just seive to get thicker puree.

Recipe courtesy: Various internet sites