What is your favorite part of fall?
This is my absolute, favorite season so I can’t resist falling in love with every part of it! I love the feeling of being in the fresh air without humidity, picking apples and pumpkins at the local farms, and drinking seasonal brews. Most importantly, it is the season that allows comfort food to sneak into our kitchen guilt-free!
This is my second year making my own pumpkin puree. I love doing it because I make enough fresh puree to use throughout the entire winter. We especially like to eat pumpkin pancakes and breads. I will soon be experimenting with pumpkin soups too. I’m not a pumpkin pie fan, but if you are, you can’t go wrong using fresh pumpkin!
How to Make Your Own Pumpkin Puree
Buy or grow your own pie pumpkins. I just learned that pie pumpkins are sweeter than the typical carving pumpkins but you can use any variety to make your own puree. For this batch, I bought 5 pie pumpkins, which resulted in 8 pints of pumpkin puree! I paid $5 total. Killer deal. Next year, it will be free because I saved the seeds.
1. Cut pumpkins in half. It is easiest to cut from top to bottom so they can lie flat in baking pans.
2. Scoop out seeds and pulp. Save seeds for roasting or planting next season!
3. Place pumpkins in oven safe pans with about a half-inch water. I place mine with the flesh facing up but it does not matter which way you choose.
4. Bake at 375 F for 50 minutes, or until tender.
5. Allow pumpkins to cool and scoop out flesh into large pot.
6. Mash with hand masher or place cooled pumpkin into food processor.
7. Store in fridge up to 3 days. Freeze leftovers.