Since this is the time for pumpkin everything, I thought I’d share with you how I make my pumpkin puree. It’s super easy, and if you’re doing this before Halloween, it will get you all warmed up for that pumpkin carving! Get the kids involved, too!
The flavor of fresh, homemade pumpkin puree far exceeds that of anything you can buy already prepared in the grocery store. Added bonus: you don’t have to worry about potential contamination or BPA from the canned packaging.
Be sure to save those pumpkin seeds for roasting!
- 1 Sugar Pie Pumpkin cleaned and dried
- Olive Oil
- Preheat the oven to 325 F. Coat a large baking sheet with a thin layer of olive oil to prevent the pumpkin from sticking.
- With a sharp knife, cut around the stem of the pumpkin, staying close to the stem so not to remove more flesh than necessary. Pull up on the stem to separate it from the pumpkin, and discard.
- Using a large, sharp knife, carefully cut the pumpkin in half from top to bottom. I do this by sticking my knife inside the hole from the removed stem and cutting down the pumpkin on each side, until it splits in half.
- With a spoon, remove the loose, stringy filling and seeds. I like to separate the seeds at this time to save for later.
- Scrape the inside of the pumpkin halves until clean. Be careful not to remove too much of the smooth flesh.
- Place the pumpkin halves on the baking sheet, flesh side down.
- Bake for 1 hour, or until the flesh is soft.
- When the pumpkin is soft, remove from the oven, carefully turn the pumpkin halves flesh-side-up and let cool for about 20 minutes, or until it is easy to handle.
- Scrape the flesh out of the pumpkin and place in a food processor or high powered blender. Blend for about 30 - 45 seconds or until smooth.
- Transfer the puree to glass jars, and let sit on the counter until it has cooled completely.
- The pumpkin puree can be kept in the fridge for about a week, or longer in the freezer.