Hello, darlings!
Okey dokey – let’s crack on and make some pumpkin puree from scratch! Perfect for pumpkin pie or as a tasty, seasonal, healthful alternative to our beloved starch ladened mashed potato.
I say, if you’re keen on recreating the latter, then Miss Windsor recommends to “jazz” it up a smitch with a dollop of butter, followed by a sprinkling of sea salt and cracked black pepper – How spiffing!
Be warned: I’m a lady of very little patience, and will not tolerate cheating or bone idleness! Therefore, what a sheer disappointment it would turn out to be if you’d succumbed to the convenience of “readymade” pumpkin puree from a can – darlings, take heed!
But as you’re here, you’re permitted to breathe a sigh of relief, as presumably, you wish to make pumpkin puree the old-fashioned way – especially if you plan on whipping up one of those good old American classics of pumpkin pie.
Darlings, I must say, before you toddle off to your kitchen, according to Fannie Merritt Farmer’s recipe for pumpkin pie which I discovered in my 1909 edition of The Boston-School Cook Book, our dearest Fannie recommends using steamed and strained pumpkin. However, and for no particular reason at all, I prefer to use baked pumpkin instead.
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Enjoy!
Miss Windsor x
Miss Windsor’s Pumpkin Puree (for Pumpkin Pie & Savoury Dishes)
Ingredients
- one medium pumpkin (of the edible kind!)
- olive oil
Instructions
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First off, please thoroughly wash your grubby little ‘paws’ – much obliged!
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Preheat your oven to 190*C / 170*C Fan / 375*F / gas mark 5.
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With a sharp knife carefully cut the pumpkin in half and remove the stem.
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Then with a large spoon and a firm grip, scrape out the insides and seeds. Make sure you do a good job now and remove every last seed!
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Line your baking tray with foil, and gently lay down the pumpkin halves. Then merrily rub olive oil over both halves.
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Place on the middle shelf of your oven and bake for 1 hour – until fork tender.
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When your pumpkin halves are ready, carefully remove the tray from the oven.
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Now, carefully scrape out the succulent flesh from the skins. Darlings, if you find the flesh a tad bit watery, just drain off the excess.
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Using a potato masher and some ‘elbow grease’ commence mashing! Mash until it resembles a puree like consistency. Use a sieve to drain off any excess water.
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Congratulations you’ve successfully made Miss Windsor's Pumpkin Puree from scratch!