In a pure “make-it-from scratch” mood for your pumpkiny products this Fall? Learn how to make your own pumpkin puree!
Many years ago, I attempted making everything myself. I had an extra large carving pumpkin sitting around and decided it was time to make my own puree. I didn’t have a nice processor, or knife, or apparently knowledge of what I was doing. It actually tasted okay, but I don’t think it’s something I would repeat, or recommend without a little further instruction.
Homemade pumpkin puree can be soooo awesome though! Let’s be honest, the closer you can get to fresh, the better. So if you are in the mood for an extra special touch to your pie or even a delightfully warm, delicious smelly house, give this a try. Make sure you use a small or sugar sweet pumpkin. The grocery store often calls them “pie pumpkins”.
How to Roast a Pumpkin and Make Pumpkin Puree
Ingredients
- 1 pound small small or sugar sweet pumpkin 2-4, also often labeled as "pie" pumpkins
- 1 tablespoon oil
Instructions
-
Preheat oven to 350 and line pan with parchment paper or oil.
-
Slice stem off pumpkin.
-
Slice in half.
-
Clean seeds and strings.
-
Rub oil on interior and place upside down on pan.
-
Bake for 45-50 minutes in preheated oven. (Skin should be dark and wrinkled.)
-
Remove and let cool at least 10 minutes.
-
Remove skin.
-
Puree in a blender or food processor.
-
Store in closed container.
[…] lighter in color these cinnamon rolls are than the previous? Well, it’s ‘cuz I used this homemade pumpkin puree instead of the canned stuff. It’s much more subtle in color, especially when it’s super […]