Since it’s nearly impossible to get canned pumpkin in Australia, I’ve had to find my own way to puree it. Pumpkin is an AMAZING addition to many of my cookie and cupcake recipes, so once you have this part down you can begin to experiment!
I know it sounds weird putting pumpkin in a sweet dish, but it’s incredible. DO NOT knock it til you’ve tried it. Really.
Take 1/2 to a whole pumpkin and slice into chunks.
Place in a deep roasting pan with a bit of oil and water and cover with aluminium foil.
Cook in the oven for about an hour (check on it after forty minutes). Pumpkin is ready when it is quite soft.
Wait for it to cool and peel off the skin.
Place skinless pieces in a food processor and whirl until pureed.
This makes about two cups, so store the excess in the fridge for up to a week.