Does it seem like pumpkin puree is hard to find in your local grocery store? I feel like it is…..sometimes, it’s such a seasonal item, then other times it’s easy to find. I had a huge list of pumpkin themed recipes that I wanted to try. But, the elusive pumpkin puree is hard to find lately. So, I decided to try to puree a pumpkin myself. Seriously, it’s beyond easy. If you can cut and scoop, you’re good to go. Let me tell you, though, the larger the pumpkin, the harder it is to cut. So, I suggest starting with a smaller or medium sized pumpkin. And, if your kids like roasted pumpkin seeds, you can whip up a few of those, too!
1. Heat your oven to 350 degrees. Begin with a medium size or small pumpkin. Cut the stem off. Then, cut your pumpkin down the middle.
2. When you open it up, it’ll look like a melon. Scoop the seeds out, and set them aside in a small bowl. You might want to roast them later.
3. Slice the pumpkin halves into a few smaller wedges.
4. Lay them flesh side down, on a baking sheet. Bake them in the oven for about 45 minutes, or until they are fork tender.
5. Transfer the wedges to a cutting board, and repeat the process until you’ve baked all the pumpkin wedges.
6. After the pumpkin wedges have cooled for a few minutes, peel the skin off. Be careful! When you peel the skin off, the flesh underneath is very hot.
7. Add your soft pumpkin to a food processor, blender, etc. Or, you could probably mash it by hand. Process it until it is smooth. If it’s a bit too thick for your taste, you could add a few tablespoons of water.
8. Bag your puree in freezer safe bags and store in the freezer until you’re ready to use it!
So, are you going to try it? I promise, it’s super easy! What is your favorite pumpkin recipe?