Prep 25 mins
Cook 1 hr
Need the canned stuff, but only have the gourd? Here's what to do! from the Herb Companion
- Split pumpkin in half.
- With a spoon, remove fibrous, stringy interior and seeds.
- Place halves on baking sheet, cut-side-down and cover with foil.
- Bake at 350-degrees for 40 minutes to an hour, or until the flesh is tender.
- Remove from oven and allow to cool until its not too hot to touch.
- Separate the skin from the pulp with a small knife.
- Discard skin and blend the pulp with about a quarter cup of water in a food processor until smooth.
- Refrigerate for up to 2 days.
There is no canned pumpkin where I live, and this is how I have been making it for years! I think it's better than canned, so much fresher and healthier. If you do leave it in the fridge for any length of time I find that I have to drain it first before using it. I usually nuke mine in the microwave and puree it immediately before using it in whatever recipe calls for canned pumpkin.
This is great, I have always wondered how to use those pumpkins leftover from Halloween. I tried this method for my pies and breads and will never buy another can again!
We planted pumpkins this year that the package called "good for carving or cooking." They were very thick fleshed (had to use a sharp knife and rubber mallet to cut through it.) I used one medium sized pumpkin (just over 5 pounds pre-cleaning.) I baked it for about 1 1/2 hours (thicker flesh took longer to cook.) I used a kitchen scale to measure out 425g which is equal to one can of pumpkin puree. I got 4 bags (almost 4 pounds) of puree. It is now in the freezer to make a spiced pumpkin bread recipe that I found here.