Now that Autumn has arrived you’ll find pumpkin in almost anything. No matter where you turn or what crevice you crawl into, this squash seems to creep its way into every recipe during this time of year. It could be because pumpkin is so delicious a flavor that we have to eat it everyday. It could also be because pumpkins are grown during this season and are all over the super markets. No matter what the reason might be, one fact is clear; October and November infect us with pumpkin fever. We find ourselves thinking outside the box and coming up with some delicious, out of the ordinary, recipes that fulfill our craving for this autumnal fruit. From simple baked goods ranging from breads to pies to cinnamon rolls and even cookies, there does not seem to be an end to our pumpkin madness. It is even finding its way into our dinners with such dishes as pumpkin ravioli and pumpkin soup.
As avid fans go crazy and whip up unique pumpkin concoctions, by the day, they often turn to easy-to-find canned pumpkin. Sure it’s there for your convenience because you think that it’s super complicated to make your own pumpkin purée. Well, I’m here to tell you that you are wrong. This is not true. Pumpkin purée is probably the easiest thing ever. Canned pumpkin is a convenience in that you just open the can and use it. But what goes inside that purée? Think about that for a second. Okay, that’s enough. We’re not there when they are making it. We do not know what sorts of preservatives they add to it. Why not make your own pumpkin purée?Knowing that all you are going to be adding is nothing but 100% pure pumpkin.
I, myself, am not immune to the pumpkin hysteria that is Autumn. I too find any excuse to cook and bake with this orange squash in any way I can. As a matter of fact I am dedicating the entire month of November to the Great Pumpkin. Every recipe featured in November will center around this homemade pumpkin purée. Why? Because it is autumn and in autumn we cook with pumpkins. It’s a new law. Also because Thanksgiving is in November and when I think of Thanksgiving, all I think of is pumpkin for some reason. So to christen Pumpkin month I have decided to create a quick mini how-to post on homemade pumpkin purée. Sure it’s still October and I still have October recipes to post, but I’m preparing you in advance to get you ready. Keep this in the back of your mind. Hold it on the back burner as reference for when we get to November. It will come in handy. Soon. It will be your savior.
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