Call me crazy, but recently, I have had the urge to try to make my own pumpkin puree. So, I saw these pumpkins in the grocery store and decided to give it a whirl. Also, one of the perks of making my own puree is the seeds that I can roast afterward.
I started with a couple of smallish pumpkins and cut the tops off to get rid of the stems, like so…
Then, I cut the pumpkins in half.
Next, I scooped out the seeds and stringy stuff. I will be honest, I started with a spoon, but ended up using my hands to pull all the seeds out. I think that was more fun anyway! I was really impressed with the yield of seeds that these small pumpkins were holding.
You can leave the pumpkins cut in half, but I decided to quarter them so they fit better on my baking pan.
Arrange on baking pan, face down, and cook in a 350 degree oven for about an hour and a half (or until fork tender.) I added about 1/4 cup of water to the pan to aide in the cooking time.
Here is what it looked like after being cooked. I quickly realized there was another perk in making my own puree…the house smelled like fall.
When the pumpkin has cooled enough to handle, peel the skin off. I was very surprised at how easy this step was.
If you have one of those new-fangled appliances, called a food processor, I would use that to mash the pumpkin. I, unfortunately, do not own one, but I do have a potato masher. I think it did a great job just the same. 🙂
This is what the final product looked like.
I wanted to freeze my pumpkin so it would last longer. You never know when the sweet cravings will attack and scream “I want pumpkin cookies!”
Line a measuring cup with a freezer bag to make it easier to fill
Fill the bag with the puree. I decided to fill my freezer bags with 1 3/4 cup of the puree. (That’s the amount of pumpkin in a store bought can.)
Now it’s ready for the freezer (and future pumpkin recipes!)
- Smallish size pumpkins.
- Cut the top off the pumpkin
- Cut the pumpkin in half
- Scoop out the seeds
- Quarter the pumpkins
- Place quartered pieces face down on baking pan
- Add 1/4 c of water to baking pan
- Bake at 350 degrees for 90 minutes (or fork tender)
- Peel off skin and mash