Prep 30 mins
Cook 1 hr 30 mins
I decided to try making my own pumpkin puree instead of buying the canned variety. I'm not a fan of pumpkin pie but maybe I'll like it better if it's made from scratch. I'm also going to try making pumpkin butter! Directions from: http://www.betterbudgeting.com/articles/holidays/roastpumpkin.htm and posted here so I can find them! Yield is an estimate and will depend on how big your pumpkin is. ===== You can only do this with a freshly carved pumpkin! Do not use on a pumpkin that has been carved and sitting out for several days.
- Cut the pumpkin in half crosswise and scoop out the seeds and strings.
- Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water.
- Bake, uncovered, at 375 degrees for 1 1/2 to 2 hours or until fork-tender. Remove.
- When cool, scrape pulp from shells and puree, a little at time, in food processor or blender. Mix with a little salt.
- To freeze pumpkin puree: Put 1/2 cups in freezer bags along with spices and use in pies.
- To use pumpkin puree for recipes: Line a strainer with a double layer of cheesecloth or a flour sack dish towel and let the pumpkin sit to drain out the extra moisture BEFORE cooking with it. Pumpkin is very moist, so in order for your recipe to come out correctly, you MUST strain it.
I found this after I peeled and cut up two jack o latern pumpkins. But following along the same lines I roasted it in my roaster for about 2-2 1/2 hours at about 350 till everything was tender. I drained off the water that cooked out of the pumpkin then I got out the food processor and pureed it all up. I have left it unseasoned but bagged it up to use in muffins and pumpkin loaves this winter.
This recipe was so helpful. I live in rural southern Brazil and they do not have canned pumpkin. This was easy to do and thank you so much for posting!