Pumpkin Puree

 

A couple of weeks ago, I spotted the first pumpkins in the grocery store…I couldn’t help myself.  I bought 3. 

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I love all things pumpkin: pumpkin oatmeal, pumpkin chili, pumpkin pie, pumpkin bread, pumpkin muffins, pumpkin coffee ;), and pumpkin seeds… 

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A few years ago, Ree – The Pioneer Woman posted about making a completely from-scratch Thanksgiving dinner.  I loved the idea of making pumpkin pies from scratch…but, until that point, I had never using anything other than canned pumpkin…  Honestly, I didn’t even realize there was another option! 

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Making your own pumpkin puree is SO easy…And, with the average cost for a 15 oz. can being around $1.79…it is also economical.  Each small “pie pumpkin” cost $1.00, and usually yields about 3 cups…  Which means, I paid about 33 cents per cup, versus 84 cents a cup for the canned variety.

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Since I posted about my pumpkin roasting on Facebook and Twitter, I have received a few requests for the “recipe.” 

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So, here it is:

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Cut off the stem, and cut the pumpkin in half (lengthwise).  Use a spoon to scrape out the seeds and strings.  (Don’t throw out the seeds!)

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Line a baking sheet with foil.  Lay pumpkin halves (cut side down) on baking sheet, and cover pumpkins with foil.  Bake at 350º for 45 minutes – 1 hour, or until pumpkin is tender.

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Using a spoon, scrape out pumpkin flesh.  Stir/smash pumpkin with a fork until smooth.  (If needed, use a food processor to puree until smooth.  If the pumpkin is too dry, try adding water, a little at a time, until you achieve the right consistency.)

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I like to keep some in refrigerator to use right away…in oatmeal, chili, waffles, or muffins.  The rest, I store in the freezer to use through Thanksgiving and Christmas…or throughout the year (if it lasts that long!).  I store the puree in 2-cup increments, in quart-size Ziploc freezer bags.  2 cups, because most recipes call for a 15 oz can of pumpkin.  And I prefer the bags to plastic (Tupperware or Rubbermaid-type) containers because they lay flat, and take up less space in the freezer!  But, whatever container you choose, be sure to label it with the contents, amount, and date!

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To use frozen pumpkin, simply thaw in the refrigerator, drain off excess water, and measure amount needed.