On October 2, 2011 by Kelly
With all of the delicious pumpkin recipes floating around during the fall months, you will want to have a good stash of pumpkin puree. But who says it has to come from a can? It is simple and inexpensive to cook and puree seasonal pumpkins from your local market or pumpkin patch.
Follow the instructions below to make your own pumpkin puree.
1. Preheat the oven to 400 degrees F.
2. Cut the pumpkin in half, (or fourths if using a large pumpkin) trimming off the stem.
3. Use a spoon to scrape out seeds and guts.
4. Prick the flesh of the pumpkin with a fork. Place in a large baking dish with about a 1/4 inch of water in the bottom. (You can season with salt, pepper, or cinnamon if desired.)
5. Roast for 45 minutes to an hour or until the pumpkin is fork-tender when pierced.
6. Allow to cool, and peel off the skin or scoop out the pumpkin flesh.
7. Puree using a food processor or blender, or mash with a potato masher for a chunkier texture.
8. Portion into freezer bags or containers and freeze.
9. Use in your favorite pumpkin recipes.
You may also want to check out this post: How to Bake a Pumpkin