Hey old man autumn is back upon us again and now we can start cooking for the holidays .To start it off is our love for everything pumpkin from purees to bread.I just love autumn it is my favorite season because I love pumpkins the look,smell and taste.That’s why a few years I started making my own pumpkin puree because I was up for the challenge to doing so.It was so easy to make and it tasted better than the canned puree.I was so please by it I continued the tradition.Homemade pumpkin puree freezes well up to 1 yr. Have fun making the puree and Happy Fall!!!
What you’ll need:
2 Sugar Pumpkins ( I had small ones about 1.5 lbs each)
Food Processor or Immersion Blender
Spoon for scooping out pulp and seeds
Deep casserole pan or Sheet pan
Aluminum Foil or Parchment Paper
Let’s prep the pumpkin for roasting :0)
1. Wash and Dry pumpkins.
2.Break or cut stem off of pumpkins.
3.Cut pumpkin from top to bottom.
4.Take a spoon or scoop and scrape out the pulp and seeds.Put seeds and pulp in a bowl.
Pumpkins ready for roasting ,scooping and pureeing :0)
1. Lay the pumpkins face down on a foiled or parchment lined pan.Place pumpkins in a 350 degree oven and roast them for 60-90 minutes( Pending on the size of your pumpkins.)
2.Once the pumpkins are done roasting take them out and let them cool for a bit about 10- 15 minutes.
3.Now scrape out the pumpkin flesh and put it into a medium bowl or food processor .( I used an immersion blender).
4.With your food processor or immersion blender puree the pumpkin until its smooth in texture.
For future seasonal use:
1. Scoop pumpkin puree into freezer bags. The puree will freeze well for up to 1yr.
Have fun making your seasonal holiday dishes and Happy Fall.