Earlier in the autumn, I was craving pumpkin pie and asked the local grocer if they carried pumpkin purée. The clerk looked at me like I had ten eyes! Well, I guess I would have to search a bit harder to find this ‘speciality’ item. Instead, I bought a pumpkin … because how hard could it be to make pumpkin purée?
“Well, here’s how:”
Preheat the oven to 175ºC. Cut and deseed the pumpkin, toss with oil and place on a pan. Bake until soft, then remove from the oven and srape the flesh off the skin. Put in a pan and purée with a hand blender. Once finely mashed, pass through a sieve.
After all that, I topped the cake with chopped pecans and crystallised ginger. Dust it with cinnamon to finish.
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— Vania (@LOVEmesaysFOOD) December 12, 2014