Happy Fall! We’ve got New England grown organic pie pumpkins available now. They’re perfect for your fall decor and also in so many wonderful cooler-weather recipes. Now’s the time to get a jumpstart on your Thanksgiving prep – make and freeze puree for your holiday pie or pumpkin bread or a delicious soup for an easy lunch when you’ve got a house full of visitors.
Each add-on order will consist of one small pumpkin, weighing two to three pounds or occasionally two smaller pumpkins or rarely three very small pumpkins! These sweet orange orbs great for roasting, baking, and decorating! Order them here!
pumPkin puree
Preheat oven to 375.
Cut pumpkin in half through its pole and remove seeds and pulp from both halves.
Place pumpkin halves, cut side down, on parchment lined baking sheet. Roast until tender – flesh should be easy to poke with a skewer. Turn halves over and roast another 30 minutes – this helps extract water from pumpkin making it more dense and flavorful.
Scoop flesh from skins into food processor and puree until smooth. Place puree in fine mesh strainer and allow to drain for an hour or more to further thicken.
Use in place of canned pumpkin in any recipe calling for pumpkin puree.
A sampling of some of our favorite pumpkin recipes: