Homemade Pumpkin Puree is easier than you think! And one pumpkin makes a large amount of puree to use in your favorite fall recipes.
Or you can buy canned pumpkin. Yes, you can do canned. BUT, if you want a real treat, and/or want to “re-purpose” the pumpkins you bought as holiday decoration, then try this very simple method. Our friend, Susanne, from Makeover My Leftover, will be so proud of us for not throwing away those pumpkins!
I love doing this and then freezing the puree, it yields a lot. That way, I always have fresh pumpkin when I need it!
Most recipes will tell you to use sugar pumpkins for cooking. And you definitely can (and maybe even should). But instead of throwing away a perfectly good pumpkin, this is a good option.
First of all, I’d advise choosing a small to medium pumpkin. A smaller pumpkin will be easier to handle and will give you plenty of flesh. Plus the smaller pumpkins tend to be tastier. The largest pumpkin I’ve ever used is 8 pounds.
Choose a long, sharp knife, not a butcher knife. The wide blade on a butcher knife will give you more resistance, making the cuts more difficult. But if that’s what you have, then proceed!
Set the knife to the side of the stem, (trying to cut through the stem is frustrating, unless you’re Supergirl!) and cut down to split the pumpkin in two. Then clean out the seeds. Save them if you want fresh roasted pumpkin seeds!
Turn both halves flesh side down on your cutting board, so they sit flat, and cut each in half. You should now have four pieces of pumpkin. Simply place these on a large baking pan and roast.
Once they’re soft, let the pieces cool, peel, then purée. Voilà! Fresh Homemade Pumpkin Puree!.
Portion into freezer zip bags and freeze or go ahead and bake up a storm!