Pumpkin pie at Thanksgiving, and pumpkin everything all fall! Making old-fashioned, homemade pumpkin pie and many other fall faves (not from a can) starts with making your very own pumpkin puree. It's surprisingly easy, freezes well and makes the best pumpkin desserts! You can use it in place of canned pumpkin in tons of recipes.
To start, you'll need to find those "pie pumpkins" or Hubbard squash. The best place is from a local farmstand or farmer's market. Those folks are the best at helping you find exactly what you're looking for at peak ripeness.
This photo is a Hubbard squash. Once purchased, make sure to wash off the pumpkin, then you're going to cut in in half.
Once you got it cut in half, you'll need to scoop the insides out, just like pumpkin carving. You can save the seeds for roasting!
A pumpkin scoop works great at Halloween and for making pumpkin puree.
When you've got your pumpkin halves cleaned out, they are ready to be baked. Flip them onto a cookie sheet (you can add tinfoil for easier cleanup). Bake at 375 degrees for 40-45 minutes. Your kitchen will smell amazing!
After baking the pumpkins, the skin is ready to come off. Let the pumpkins cool a little, the skin should be easy to peel off.
Put the cooked pumpkin in a large bowl; it is now ready to puree. I used an immersion blender for mine. You just need to blend it until it is smooth.
I stored mine in the freezer in ziploc bags. I measured out 1 cup per bag. Make sure to label your bags. When you need your puree, you will need to thaw it. Also, it will have excess liquid in it. I put mine in a coffee filter inside of a strainer to get the excess water off without losing any of the puree.
Stay tuned for the pumpkin pie recipe made from this wonderful puree!
Original recipe used for pumpkin puree can be found at: https://premeditatedleftovers.com/recipes-cooking-tips/how-to-roast-a-pumpkin-and-how-to-make-pumpkin-puree/#_a5y_p=2198598
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