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Pumpkins, Pumpkins everywhere… Pumpkins Pumpkins have no fear!

I don’t about you but do you remember how I said a few weeks ago, when I shared Pumpkin Spice French Toast, everywhere I turn I see pumpkins surrounding me.

Well, it’s still true.

From big ones, to small ones, to medium size carving ones.  Pumpkin season is out in full force.  Not only are pumpkins great for craving and making silly, scary faces… but they are even better when roasted and used to bake and cook with.

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I used to always buy canned pureed pumpkin, now don’t get me wrong I still use the canned stuff… but sometimes making your own is even better.

Homemade Pumpkin Puree is so simple and easy to make, you will find yourself running to the store and buying a pie pumpkin to bake.

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Slice the pumpkin in half.  With a sharp-edged spoon (use a metal tablespoon with a sharp edge or you can use a metal ice cream scoop), scoop out the seeds & guts.

 

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Place the pumpkin wedges on a baking sheet skin-side down.

 

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Roast for 45 to 50 minutes until the skin begins to shrivel and the pumpkin is fork tender. Remove from the oven and let it cool until you can tough it.

 

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Remove the pumpkin from the skin and discard any pieces on top that may be tough.

Add it to a food processor or high-powered blender and puree until smooth. If the pumpkin seems dry, add a few tablespoons of water until it is moist and resembled the puree you see in a can.

 

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Store pumpkin in a sealed container or a ziploc bag in the fridge.

To Freeze:

Once the puree has cooled entirely, place in freezer containers, large ziploc bags, or ice cube trays. Leave room at the top (headspace) of the containers or individual ice cube compartments. Label, date and freeze the puree for future use.  (This works so great when you only need small amounts.)

Additional Notes:

Homemade pumpkin puree can be store in the fridge for up to 4 weeks, or in the freezer for 6-12 months.

If you are substituting homemade puree in place of canned puree, allow the homemade puree to strain overnight to remove the excess liquid.  This will help ensure your recipe has the same consistency.  When pumpkin puree is sitting the liquid will separate form the puree.  you can either strain it again before use or mix it back in to the puree.

One baking pumpkin yields approximately 24 ounces of puree

If you make any of our recipes, share them on instagram or twitter be sure to tag me @thatssoyummy and use the hashtag #thatssoyummy! I love seeing your photos!

Homemade Pumpkin Puree

Yield: 24 ounces of puree

Ingredients

  • 1 pie or sugar pumpkin
  • a few spoonfuls of water, if needed

Directions

  1. With a sharp-edged spoon (I use a metal tablespoon with a sharp edge or you can use a metal ice cream scoop), scoop out the seeds & guts.
  2. Place the pumpkin wedges on a baking sheet skin-side down. Roast for 45 to 50 minutes until the skin begins to shrivel and the pumpkin is fork tender. Remove from the oven and let it cool until you can tough it. Remove the pumpkin from the skin and discard any pieces on top that may be tough.
  3. Add it to a food processor or high-powered blender and puree until smooth. If the pumpkin seems dry, add a few tablespoons of water until it is moist and resembled the puree you see in a can. Store pumpkin in the fridge in a sealed container.
http://www.thatssoyummy.com/recipes/homemade-pumpkin-puree/

 

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Enjoy and see you next time!

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Do you make your own pumpkin puree or do you buy it? What’s your favourite way to enjoy fresh pumpkin?