Pumpkin Puree from Scratch

For the first year, our pumpkins went crazy. In the previous years, we were lucky to get one or two. However, from three mounds we grew TEN pumpkins this year. That is a whole lot of pumpkin. Which brought me to the question of “What am I going to do with all of these pumpkins?!”

In the past, I let the monsters decorate them and then they ended up being a treat for the chickens. But feeding ten pumpkins to the girls seemed like a waste (sorry, girls). Since I love pumpkin flavored anything, I thought it would be a good idea to puree some. As usual, I thought it was going to be a huge, drawn out ordeal and as usual, I was wrong. It’s pretty easy-peasy.

Pumpkin Puree

Ingredients:
1 pumpkin

Directions:
Wash your pumpkin.
Cut a whole around the stem and remove (like you’re going to carve it for a jack-o-lantern).
Cut pumpkin in half.
Scoop out the seeds.
Place on a baking sheet, inside facing down.
Bake at 350*F for 40-60 minutes, depending on size of pumpkin.*
Once cool, scoop out pumpkin meat and puree.**

*You know it’s done when you can stick a butter knife through the skin easily and the meat is easy to pull away from the skin.
**Unless I plan to use it quickly, I measure out 2 cups of puree (equivalent for 1 pie *wink wink*) and pour it in a freezer “sandwich” bag. I freeze it flat for easy storage.

Voila! Easy, right? Here’s what my process looks like…

 

 

Have you tried pumpkin puree from scratch? Tell me about it!

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One thought on “Pumpkin Puree from Scratch

  1. Pingback: Pumpkin-Oat Muffins | Udder Ridiculousness​

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