It seems as if just a few years ago it was almost impossible to find pie pumpkins, even in October, but now we are seeing them everywhere. Yay! Roasting a pumpkin for puree is one of the most minimal-effort-for-maximum-gain-over-store-bought things you can do in the kitchen. Make sure to use pie pumpkins or sugar pumpkins, not the jack-o’-lantern behemoths—those big boys don’t have the best taste or texture. If you are roasting a large heirloom pumpkin, cutting it in half and roasting it on an oiled sheet pan, cut side down, will shorten the cooking time.

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Ingredients

  • 1 small pie pumpkin (makes about 2 cups / 480 ml puree)
  • ½ teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • teaspoon ground cloves
  • ¼ cup (55g) packed brown sugar
  • 1 quart (1L) Vanilla Rum Ice Cream or store-bought vanilla ice cream (see Note)

Method

Directions

  1. Turn the oven to 375°F (190°C); you do not need to preheat.
  2. Place the pumpkin on a sheet pan and roast for about 1 hour, until it feels soft when you press its sides. Remove it from the oven and set aside until cool enough to handle.
  3. Split the pumpkin open and remove all the seeds and stringy bits, then scrape out the flesh. Puree the flesh in a blender or food processor until smooth.
  4. Stir the vanilla extract, cinnamon, nutmeg, cloves, and brown sugar into the puree.
  5. Allow the ice cream to soften and stir in the puree. You may either serve the soft ice cream immediately or allow it to harden up in the freezer before serving.

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