I love my pumpkin puree and go through quite a bit of the canned stuff, and while I do normally buy organic I thought heck, why not make your own. It’s cheaper and better for you!First, you will need to get some sugar pumpkins or baking pumpkins. They are much smaller than regular carving pumpkins, about 2-4 pounds. Yes, you can use carving pumpkins but the sugar pumpkins are a bit sweeter. I had a hard time finding these in our grocery stores so I just asked them to order some in, ask and you shall receive!
I bought four, and this made just over 4 cups after I strained it. You don’t have to strain it, but if you plan on making pumpkin pie you will want to!Preheat your oven to 350F. Cut the stem off the pumpkin and then slice it in half. Scoop out the seeds (save these for roasting later!) Brush the insides with a bit of olive oil and place face down in a baking dish with about an inch of water. Bake for about 45 minutes, until you can easily pierce with a fork. Remove from oven and let cool.Once the pumpkins are cool enough to handle, scoop out the flesh and place it in a blender and blend until smooth.
Using a cheesecloth or nutmilk bag, strain the pumpkin until most of the liquid is removed.Transfer to an airtight container and refrigerate for up to 5 days. You can also freeze the puree for later use.
Have you made your own puree before or do you prefer canned?