Pumpkin is the name of the game these days. Guaranteed most culinary, and various lifestyle magazines at the moment, promote a pumpkin related recipe or decoration idea…Pumpkin pancakes, pumpkin stew, etc…
If you saw my Pumpkin Pie Oatmeal post you’ll know that I L-O-V-E pumpkin! It’s incredibly tasty, versatile in recipes and good for you. For instance, it’s high in Vitamin C, dietary fiber, potassium and other great things.
I become a bit melancholy when canned pumpkin puree leaves the market shelves around January. This year is going to be different and naturally the troubleshooter in me is coming out. I’m going to make my own pumpkin puree, freeze some and stockpile! I win! Sayonara pumpkin withdrawals.
What do you enjoy but find yourself missing once it leaves the store shelves?
Homemade Pumpkin Puree
– 1 pie pumpkin or sugar pumpkin.
Using a jack-o-lantern pumpkin will not yield the same results!
Preheat oven to 400 degrees.
Carve a hole in the top of the pumpkin and cut the pumpkin in half. Scrape-off the stringy fibers. If you like, save the pumpkin seeds for roasting later! Place the pumpkins flesh-side-down on a baking sheet.
Roast in the oven for 45 minutes. Remove and allow to the pumpkin to come to room temperature.
Scrape the flesh from each pumpkin half and place in a food processor or blender. Puree until smooth and creamy.
Enjoy! You’ve just made pumpkin puree. The difference in taste from canned versus homemade is outstanding. I am a homemade pumpkin puree devotee for life!