I’ve overlooked squash in the past, but I’ve decided to make up for lost time.
Some awesome things about pumpkins:
-The word pumpkin sounds really funny. Seriously, say it over and over again and try not to giggle just a little.
-You can hollow them out and carve them into funny faces (or just shapes)
- There are ten billion recipes you can make with pumpkins. Okay, maybe not ten billion, but close.
Pumpkin curry is really tasty (sorry, no recipe for that today), pumpkin pie, pumpkin bread… they are just amazing. Many pumpkin breads and things call for pumpkin puree. Before you go out and buy a can of it at your local grocery store, STOP.
Go buy some pumpkins instead!
Making your own pumpkin puree is simple and tastes much better than that silly canned stuff. Also, it’s cheaper and you get pumpkin seeds to munch on too!
I got my recipe from a couple different sources, they’re all about the same, but if you’re looking for a fun site for more recipes (including this one), check out Chasing Delicious. He’s got some really great tips and tricks on his site, along with recipes.
The amount of pumpkin puree you get will depend on the size of your pumpkin(s). I used 3 pumpkins and got a little over 2 quarts of puree.
Preheat your oven to 375°F
You will need 1 or more pumpkins. Knock off the stems by tapping the stem against the corner of the table. The stems should pop right off. Cut in quarters and place the pumpkin slices on a sheet pan covered in parchment paper. Bake the pumpkins for about an hour, or until soft.
Let the pumpkin(s) cool and peel the skin off the flesh of the pumpkin. Blend the pumpkin flesh in a food processor or with a hand blender, add water until you get your desired consistency. I used about 1/2 cup of water per pumpkin.
Now you can can it, or put it in a container in your fridge or freezer.
Total time: about an hour and half
Also, I wanted to say hello to all my new followers! It’s so exciting! If you have any questions about any of the recipes please send me a question.