Pumpkin Puree

When the leaves start changing color and falling to the ground and the morning air is crisp and cool...its FALL.  Oh how I love it.  Enter the pumpkin recipes.  Everyone had something pumpkin and nothing beats the smell of pumpkin pie spices wafting through the air. 

My husband and son are no exception to the love of pumpkin everything...my husband requests pumpkin bread constantly during these fall months and I make a few loaves every week.  We share them with friends and family and give them as gifts during the holidays.  Ill share my recipe soon.

But there would be no bread or pie without pumpkin puree.  I make my own because its so easy and so yummy and I know exactly what I'm getting in my recipes.

We have a great family owned Fresh Fruit and Veggie stand near by, The Smith Family Farm.

We visited them and picked up some sugar pumpkins.  I was also informed by them that you can cook with any pumpkin that is not a carving pumpkin.  So we picked up a white pumpkin to give it a try.

Cut each pumpkin in half and remove the seeds and membrane, save the seeds if you would like to make your own pumpkin seeds.  My chickens love them as well.

Place the pumpkin halves cut side down on foil covered cookie sheets.  Bake at 375º for 45 min or until a fork inserts easily into flesh.

 

They smell great and ooze pumpkin goodness.  The skins become toasted and slightly golden.

The skin peels away from the flesh easily with a fork.  I do this when the pumpkin is still fairly warm.  Oh who am I kidding, I start pulling the skins off as soon as I remove them from the oven.  I have zero patients.

Here are the lovely halves peeled of all skin and cooling off.

Place the peeled pumpkin in a large bowl and use a hand blender to blend.  A blender or food processor would also work well.

Here they are all blended.  If you would like a smoother puree you can add small amounts of water a little at a time and blend between additions to achieve a smoother consistency.

I measure mine into 2 cup portions as my recipes each use 2 cups of pumpkin.  Place in zip top bags. Squeeze out as much air as possible before sealing.

I got 16 cups of puree from my 6 pumpkins.  I place the bags flat in my freezer and pull them out as I need them.

Click here for printable recipe

Pumpkin Puree

Ingredients

-Sugar Pumpkins

Directions

1. Cut pumpkins in half.
2. Scoop out seeds and stringy membrane.
3. Place on foil covered baking sheets, cut side down.
4. Cook at 375º for 45min or until fork can be inserted easily.
5. Remove from oven, while still warm remove skin and discard.
6. Puree pumpkin with blender, food processor or hand blender and store in freezer.