- 1 pie pumpkin
- water, if needed
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Hello! I’m Erica Lea. I’m a mom of three living in northern Minnesota (AKA The Frozen North). Here on Buttered Side Up I share recipes I have tried & modified (to be a tad healthier) and found to be delicious. My main focus is recipes with a healthy touch. You’ll find that I like to substitute organic unrefined ingredients quite often. But you won’t find that I skimp on good, natural fat. Butter > margarine.
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Roasting my own pumpkin is on my fall must-do list! So of course I was super excited to see this tutorial, except I just realized one thing… I don't have a food processor. -_- I do, however, have a pretty good Ninja blender with powers comparable to a Vitamix. Do you think I could still make puree or do I need to give it up?
You can definitely still make it! I used a blender until this year when I finally got a food processor. It's definitely more frustrating to use a blender – you may have to keep stirring it to get it perfectly smooth. But it is doable! 🙂
Do I need to squeeze the water out of the pumpkin puree with cheesecloth before using it to make pumpkin pie?
If the puree seems really watery (more watery than canned pumpkin), that would be a good idea. Otherwise you don’t need to!