If you haven’t already invested in a doughnut pan, do it right now. And if you haven’t already made it a practice to make your own pumpkin puree, do that right now too! Here’s how…
Begin by purchasing 1 or 2 sugar pumpkins, depending on how much you like pumpkin. Each one will yield about 3-4 cooked cups.
I failed to take a photo of the pumpkin before slicing it. DOH! Take a very sharp knife and slice off the stem, then place the pumpkin flat side down on a cutting board and cut it in half.
Scoop out the seeds and place the pumpkins sliced side down on a cookie sheet lined with parchment paper. Like this and like that and like this and uh….
Some people like to brush the insides with olive oil before roasting. I don’t find it necessary. Place the pumpkins in a preheated, 350 degree oven and roast for about 40 minutes, or until soft when pierced with a fork. Stick a fork in it.
Allow the pumpkins to cool, then scoop out the flesh.
Run the pumpkin through a blender or food processor until totally smooth. Some pumpkins are more watery than others – keep this in mind when using them for baked goods. You usually wanna aim for the same texture as the canned stuff.
Awesome! Now you can make doughnuts! And the (almost) raw, vegan pumpkin cheesecake I have in the works…