Homemade Pumpkin Puree is super simple to make, and with a couple trips to the orchard under out belts, we had nearly a dozen pumpkins sitting around the house. What was I going to do with this abnormally large number of pumpkins? Make puree of course! I am all about frugality, and a firm believer that if I can make it, I refuse to buy it!
Homemade Pumpkin Puree
Grab some pumpkins
Chop off their tops
Scoop out the guts (save this to make roasted pumpkin seeds!)
Cut the halves in half. It’s okay if you don’t get EVERY pumpkin string.
Put them on a cookie sheet and bake at 350 for about 45 minutes. I put way too many pieces on this one so it took about 65 minutes for them all to cook. You should be able to easily stick a fork in them when they come out.
Once the pumpkin slices have cooled enough to handle, peel off the skin. You may need to use a knife in some spots. As you take the skin off, put the chunks into a food processor or blender. If using a blender, you will probably have to add a bit of water to get it going. Give it a whirl!
If you need to do several different batches in the blender (like I did), dump the puree into a large bowl after each batch.
Now you have homemade pumpkin puree! I portion 2 cup servings into freezer bags for later use, plus keep a bowl of it in an airtight container in the fridge.
Now, how easy is that?
I got about 3 cups of puree from each pumpkin, but of course, that depends on the size of your pumpkin.