Recipe by s'kat
Need the canned stuff, but only have the gourd? Here's what to do! from the Herb Companion
Top Review by Mirj
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.
Directions See How It's Made
- 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.