Don’t you just love pumpkin?
Pumpkin donuts, Pumpkin Poundcake, Pumpkin Spice Lattes, Pumpkin Flan. And especially Pumpkin Pie. With real whipped cream.
Do you ever ask yourself at Thanksgiving why you never make pumpkin pie at any other time of the year?
But no longer! Now I have pumpkin cubes canned in my pantry. I just drain the water and throw the cubes into my handy dandy Ninja food processor, and voila!
So now I can just grab a jar anytime I want to and make a *gasp* “out of season” pumpkin pie.
I’m such a rebel!
But not everyone cans. Yet.
And since we all love everything pumpkin, I thought I would give you a how-to on making your own WAY better than the canned stuff Pumpkin Puree.
I have several recipes on the blog that call for pumpkin puree, so I thought, why not?
It’s not that hard.
Or time consuming.
You can absolutely use canned pumpkin, (which is usually Butternut Squash btw), in any of the recipes here on the blog. I have measurements for both. 🙂
But it’s always fun to make your own.
But, first things first.
PLEASE do not can pumpkin puree.
If you want to can pumpkin or other winter squashes, you have to can them in cubes. It’s just not safe any other way.
You can read all about why at the National Center for Home Food Preservation website here.
Now, on to the puree!
First of all, preheat your oven to 375° F.
Then get a really big knife and cut the pumpkin in half in either direction.
Scoop out all the seeds and stringy stuff and put them in a bowl so you can roast the seeds later. Because roasted pumpkin seeds are amazing…
Now coat the cut edges of the pumpkin with butter or coconut oil or olive oil.
Place the cut pieces on a rimmed cookie sheet because it may drip a little.
They can be right side up or upside down. Which ever way floats your boat.
Put it in the oven for 45 minutes to an hour. If you can stick a fork through it it’s done. 🙂
Once you have finished roasting the pumpkin, you can scoop the insides away from the outsides easily.
Put the insides in a blender or food processor and blend until smooth.
Put the outsides in the compost pile or chicken coop.
And now you have pumpkin puree for all the tasty pumpkin recipes in cyber space.
This one made right at 3 cups, which is perfect for my Pumpkin-Thyme Soup recipe.
You can do more than one pumpkin at time of course. Just make sure there is a little space between them for heat circulation.
So now you know how to make your own pumpkin puree.
Go forth and make Pumpkin Spice Everything!
Amazing recipes that use Pumpkin Puree:
Homemade Pumpkin Puree
- butternut squash
- Preheat your oven to 375° F.
- With a large knife cut the pumpkin in half in either direction.
- Scoop out all the seeds and stringy stuff .
- Coat the cut edges of the pumpkin with butter or coconut oil or olive oil.
- Place the cut pieces on a rimmed cookie sheet right side up or upside down.
- Put it in the oven for 45 minutes to an hour. If you can stick a fork through it it’s done. 🙂
- Once you have finished roasting the pumpkin, you can scoop the insides away from the outsides easily.
- Put the insides in a blender or food processor and blend until smooth.