Growing up, orange pumpkins were only meant to be carved and sit on the porch for Halloween. When Thanksgiving rolled around, we used a different kind of pumpkin that came out of a can and was baked into yummy breads, cookies, and pie. How was I to know that those orange Halloween pumpkins could magically turn into a beautiful and fresh version of the canned stuff I already knew and loved?
At least I know better now. And it’s a good thing I found out before arriving in Switzerland. I would have been in for major disappointment when finding out it’s not sold by the can here. I did eventually find it in the specialty store, but I realized it’s not worth the extra money or effort to seek it out. Turns out I (and you!) can make better, fresher, and cheaper pumpkin puree. And you even get an added bonus: pumpkin seeds!
And to think, all you need is a pumpkin.
I guess a baking pan and oven might help too. Throw it in whole for about an hour at 375.
Take it out, cut it in half, and let it cool. 
De-seed and de-skin.
Purée! 
And that’s it my friends.
Get ready.
Pumpkin recipes are on their way. (and past ones are HERE to stay!)
- 1 sugar pumpkin
- 9x9 or 9x13 baking dish
- Preheat oven to 400F // 200C degrees.
- Put about an inch of water in the bottom of your baking dish. Place a whole pumpkin in the dish. Bake for 45 minutes to an hour, or until you can easily stick a fork in the pumpkin.
- Remove the pumpkin from the oven and cut it in half. Let it cool.
- Once cooled, remove the seeds into a bowl. De-skin the rest of the pumpkin and place it in a blender. Blend until you have a smooth puree. Store in the refrigerator in an airtight container for up to a week, or freeze in the freezer.
- Clean off the pumpkin seeds and bake for a crispy and healthy snack!
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