“There are three things I have learned never to discuss with people: religion, politics, and the Great Pumpkin.” -Linus Van Pelt
Sugar baby pumpkins have the best flavor with flesh that is a little drier than the larger pumpkins but any pumpkin will work just fine. The trick is to roast the pumpkins cut side down so excess juice is allowed to seep out of the pumpkin.
As long as you are going to the trouble of making your own delicious puree, why not buy a few extra pumpkins and put some puree away in the freezer for later.
You will be glad you did.
- Preheat oven to 350 degrees
- Cut pumpkin in half and clean out all the fibrous innards and pumpkin seeds. (set seeds aside for roasting)
- Rinse inside of pumpkin and set halves cut side down on baking sheet lined with parchment paper (for easier clean up).
- Roast pumpkins in oven for 25-35 minutes in oven until pumpkin shell is easily pierced with a fork and pumpkin is soft.
- Allow pumpkin to cool until easy to handle keeping pumpkin cut side down while cooking to allow any juice from the pumpkin to drain onto baking sheet.
- Once pumpkin is cool, gently scrape all flesh from the pumpkin shell into a bowl.
- Run pumpkin through food meal or mash by hand for desired consistency.
- Place finished pumpkin in sieve lined with cheese cloth and place sieve over bowl to allow pumpkin to drain excess juice from puree.
- Allow pumpkin to drain for a couple hours.
- Place in refrigerator if using in the next couple days or freeze in 1 to 2 cups portions for later use.
- The small can of puree bought in the store is 15 oz. or a little less than 2 cups. When freezing my pumpkin I like to freeze portions in a 1 cup size. I can always grab 2 when I am making pies, but have the option of using less for cookies or bread with a 1 cup portion.
- Be sure to save all that pumpkin juice that drains from the pumpkin. It is great for added nutrients in breads, soups, and stocks.
[ois skin=”pure grace”]