Each year our church sells pumpkins to raise money for youth programs. We happily support the endeavor by buying more pumpkins than one family of four needs. That usually means we have one pumpkin per child, possibly another one for me to carve, and several tiny pumpkins to adorn the mantle.
This year, I decided to get some small pumpkins for the sole purpose of baking them and making my own puree. I chose the small pumpkins because everything I had read said those would yield the most flavorful puree and they were right! It also didn’t hurt that they were only $1.50 each, less than a 15 oz can of puree in the store. SCORE!!!
Homemade Pumpkin Puree
Small, dark orange pumpkin
1. Slice the pumpkin into six pieces and clean out the guts and seeds.
2. Place skin side down on a baking sheet and bake at 300 for 60 minutes or more.
3. Remove from oven and cool.
4. Peel off the skin.
5. Puree in a blender or food processor. I used my blender which meant I needed to add water.
I am really looking forward to using my pumpkin in all my favorite pumpkin recipes. And I can’t wait to come up with new ways to enjoy it! Stay tuned for a new Pumpkin Soup recipe that I hope to post in the next few days!