Easy Homemade Pumpkin Puree

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..first, a quick story:

I am have been an American expat in Denmark for 3.5 years.  One thing I have learned living in a different country, is you are suddenly able to choose which holidays you want to continue to celebrate.. such as 4th of July, Halloween, Valentines Day and Thanksgiving.  To me, Thanksgiving is an important holiday and I have celebrated it with friends and family here in Denmark.  It is so rewarding to share a holiday to people who have never celebrated it.  I have converted many people to thanksgiving lovers :)

Anyways, one challenging thing about celebrating a holiday that does not exist in your country, is finding the proper ingredients for traditional dishes.  When I lived in the States I always used classic Libby’s canned pumpkin, condensed milk, etc.  you cannot find any of that here, so I had to improvise a bit and my pumpkin pie turned out even better than the canned version.  Fresh, organic pumpkin tastes amazing.  Here is how I made my own pumpkin puree!  Enjoy!

Step One: cut pumpkins in half, take the insides & seeds out; put pumpkins cut side down and rub olive oil on the skin.


Step two: bake at 350 F (175 C), for one hour or until tender


Step three: scoop out all of the soft pumpkin and put it in a bowl

Step four: put the baked pumpkin through a food processor or blender to puree it


And here is my organic pumpkin pie! Bake the puree or freeze it for later :)