Tis the season for all things pumpkin! Pancakes, muffins and of course, pumpkin pie. And instead of using canned pumpkin to make all your favorite autumn treats, try whipping up some homemade puree. Going with the gourd is actually super easy and as always, it’s super green.
Wash and dry a small PIE pumpkin.
Pop the stem off by tapping it on the counter.
Cut the pumpkin in half and scoop out all the seeds. Set those aside for later.
Place pumpkin halves cut-side down in a roasting pan.
Add a little water, just enough to cover the bottom of your pan.
Bake in a 350 degree oven for an hour to an hour and a half.
The pumpkin is done when a fork goes right through the flesh.
Let it cool and then scrape the flesh into a bowl.
Mash with a fork.
Line a strainer with paper towels and add the puree.
Let puree drain in the fridge for 2-3 hours or overnight.
Your pumpkin puree is now ready to use in all your favorite pumpkin recipes!
A small pie pumpkin should yield more than a cup of puree. I usually do 2-3 pie pumpkins at a time and freeze what I don’t use immediately.