DIY Pumpkin Puree from Culinary Adventures with Camilla

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Camilla must know how much I love pumpkin because today she’s teaching us all how to make our own pumpkin puree — no more of that canned stuff, this is the real deal!

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If you’re anything like me, October is the advent of pumpkin season. It’s the time of year when “pumpkin spice” gets tossed into everything from a four dollar coffee confection to scratch-and-sniff stickers, and from every baked good imaginable to seasonal ales.

Don’t get me wrong, I am right there on the pumpkin wagon. One year I ate so much pumpkin that I had an allergic reaction. Dead serious. So, now, during pumpkin season, I limit my pumpkin culinary creations to one per week.

Almost all of my pumpkin creations begin with pumpkin puree. Don’t buy it in a can, please. If you can wield a knife and turn on your oven, you can make your own pumpkin puree.

Get a pumpkin. Cut a hole in the top of the pumpkin and scoop out the seeds – just like you would start a jack o’lantern. Fill the pumpkin half-way with water; you can add in lemon wedges or orange wedge, if you like. Bake in a 350 degree oven for 1-1/2 to 2 hours. It’s finished when you can easily press your thumb into the pumpkin flesh; it might take longer – or shorter – depending on the size and variety of pumpkin.

Let cool.

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Now the fun begins. Scrape the flesh out and make a puree, using a potato masher.

Now you’re ready for creating some pumpkin goodness.

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Hello! I’m Shaina – a Delray Beach, Florida resident, foodie, and lifestyle blogger. I love exploring South Florida and beyond, and sharing everything from my favorite restaurants, products and more with you! See more by following along on Instagram:  @takeabiteoutofboca

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