The crisp air, the turning leaves, and the invasion of pumpkin, cinnamon and chestnut in every. single. dish.
Now, to be clear, I am not complaining here! As any western girl grown up with American media, I am not ashamed to admit that I have carved one of the few pumpkins in a neighbourhood where Halloween was unheard of, or dreamed of celebrating Thanksgiving with a fragrant pumpkin pie. And, I confess, I might have craved more than once a Pumpkin Spice Latte in spite of the ongoing Italian war on Starbuck ( apologies to all the Napolitans that have been triggered by this sentence).
However, for most of my childhood, all my dreams have been shattered by the absence of one ingredient: the infamous pumpkin puree.
But fear not, as after years of study – more like one search in Google – I have finally found the answer to this problem!
Prep time: 5 MIN
Total time: 50 MIN [5 MIN PREP TIME + 45 cook time]
1 whole pumpkin [duh]
And there you have it, your homemade pumpkin puree!
From the medium sized pumpkin I used, I got around 430 g of pulp, which is just around the quantity of a 1 can of store bought pumpkin puree.
You can use it for a variety of recipes, such as Pumpkin Pie, Pumpkin Spice Latte, but also as a base for a nice Pumpkin cream.