The key to making pumpkin puree is to use the sugar pumpkins which are the smaller pumpkins. They are usually not the ones you use to make jack-o'lanterns with. I got mine from a local dairy farm - Young's Dairy last week so I could make pumpkin puree. The Imaginative One reminded me they were sitting outside and I needed to do something with them. So last night I took one of the two pumpkins I bought and made the puree.
This morning I used some of the puree in my pumpkin spice latte. Oh my goodness - DELICIOUSNESS!
- 1 sugar pumpkin
- Preheat oven to 400 degrees.
- Cut the pumpkin in half. Trim off the stem.
- Use a spoon to scrape out the seeds and guts. (Save the seeds to make roasted pumpkin seeds - YUMMY!)
- Prick the flesh with a fork and place it on cookie sheet, flesh down.
- Roast for 45 minutes to an hour until the flesh is fork tender. (Mine took 40ish minutes.)
- Allow to cool and then peel off the skin. Discard the skin.
- Puree in a food processor.
- Use in your favorite pumpkin recipe or freeze in freezer bags/containers until you are ready to use the puree.