Homemade Pumpkin Puree'

By Foodiewife

There is nothing wrong with buying canned pumpkin puree. With that said, making your own isn't as hard to do as you might think. The bonus is, you can roast the pumpkin seeds, too! I freeze the puree in one-cup increments and I use it to make pumpkin soup, cakes, muffins and...yes, pumpkin pie! I'll show you how to make this, with step-by-step photos on my blog at: http://foodiewife-kitchen.blogspot.com/2009/11/pumpkin-puree-pepitas.html

Ingredients

• EQUIPMENT:
• 2 to 3 small pumpkins (I prefer Sugar pumpkins)
• Water (just a little)
• Sharp knife
• Food processor
• Zip loc bags
• Ice cream scooper, optional

Details

Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Begin by lopping off the top of the pumpkins. Cut them in half and scoop out the guts and seeds. I found that an ice cream scoop worked really well-- it takes a bit of elbow grease!

Save the seeds-- these are delicious roasted.

On a baking sheet, line them up. I set them skin side up. Here's where I was tempted to use olive oil, salt & pepper. I resisted, because I wanted these to be plain. My plans are to use the puree for both savory and sweet dishes.

I've read that people sometimes put water in the pan and cover this with foil. I chose not to do that, and I'll explain it in a moment.

Roasted the pumpkins at 350°F for about 30 minutes, until they are fork tender. (Times will vary, depending on your oven and the size of the pumpkins.)

Allow them to cool just long enough so that you can hold a piece, without burning your hands! The skins will pull off relatively easy, while still warm. You can also use a paring knife to help with the task.

You definitely need a food processor for this part. I cannot imagine trying to mash puree by hand! I think a blender would be cumbersome. But, that's me.

Pulse the roasted pumpkin, and add a little water at a time (a teaspoon at a time), if it seems a little dry.

Freeze in one-cup increments by measuring into a Zip-Loc bag, then gently press flat and squeeze out any air. This will allow you to stack the puree for easy storage.

The pumpkin puree will store, for up to six months (in truth, it's been fine after a year). To quick thaw the puree, just place in water.