To puree:
Cut the pumpkin into chunks when you're done with it, and pop it int he oven, 180ish for about 45 mins. Let it cool, then peel off the skin and pop it ina food processor.
When I done this it came out much more liquidy than I expected so I popped it in a seive and let the water drain. I didn't manage to get rid of much but I used it to make cupcakes and roulade (The roulade was in the Hummingbird Home Sweet Home book, which i've lent to someone just now, but if you're interested i'll pop the recipe up when i get it back)/
Cupcakes (makes 12ish):
140g plain flour
1.5tsp mixed spice
0.25 tsp salt
0.5 tsp baking powder
0.25 tsp bicarb
55g butter
100g caster sugar
2.5tbsp brown sugar
1 egg
95ml milk
125g pumpkin puree
Sift dry ingredients together.
Beat butter and sugars til fluffy
Add egg
Stir in milk then pumpkin
Stir in the flour mix to the wet, then divvy up between 12 cases.
Oven 190c for about 25mins.
Yummo.
I'd recommend an icing, but mine failed miserably!!
