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How To Roast a Whole Pumpkin (Homemade Pumpkin Puree)

Posted Nov 21 2012 1:09pm

I’ve had a sugar pumpkin decorating my counter top since Halloween, so I figured it was about time that I put it to some good use. Pumpkin pie , here I come.

Making your own pumpkin puree is surprisingly easy.  Sure, it’s convenient to pick up a can of pumpkin puree that’s ready-to-use, but when you roast your own pumpkin, you definitely get more bang for your buck. For less than three dollars, I was able to prepare more than 2 cups of pumpkin puree from a small sugar pumpkin, plus I got to use the leftover pumpkin seeds to make our favorite Pumpkin Seed Granola !

Avoiding potentially BPA-lined cans doesn’t hurt, either.

Since I find raw pumpkins very difficult to cut into, and I rather like having all of my fingers attached to my body, I recommend roasting your pumpkins whole. There’s very little prep work involved, and the pumpkin is much easier to cut into after it’s been cooked!

Preheat your oven to 350F.

Rinse off the pumpkin, then use a knife to stab the hard outer shell a few times, to allow for ventilation.

Place the pumpkin in a glass baking dish, and transfer to the oven to roast for 45-60 minutes, depending on the size of your pumpkin.

The pumpkin is ready when the flesh is darker, and the skin can be easily pierced with a fork.

Cut the pumpkin in half, and allow to cool for 20-30 minutes, until cool enough to handle.

Use a large spoon to scrape out the seeds, and reserve them for another use. (Like making this granola !)

The skin should peel off very easily at this point, so remove the skin and transfer chunks of the cooked pumpkin into a food processor. Blend until a smooth puree is formed! You may have to do this in batches, depending on the size of your pumpkin.

Store the pumpkin puree in a sealed container in the fridge for up to a week, and use it in your favorite pumpkin recipes! You could also freeze it to extend it’s shelf life indefinitely.

We’ll be using ours in my favorite pumpkin pie .

Enjoy!

How To Roast a Whole Pumpkin (Homemade Pumpkin Puree)
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Making your own pumpkin puree is surprisingly easy. Sure, it’s convenient to pick up a can of pumpkin puree that’s ready-to-use, but when you roast your own pumpkin, you definitely get more bang for your buck.
Ingredients
  • one sugar pumpkin
  • 8″ x 8″ glass dish

Instructions

3.1.09

: Have you ever roasted your own pumpkin to make puree? This is the first year I’ve tried it, but now that I know how easy it is, I think it’ll become a regular thing in our house!

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