Directions: |
Directions:Preheat oven to 350º.
Slice pumpkin in half and scoop out the stringy flesh and seeds (set aside if you want to roast the seeds) until it's down to the rind. You could cut it again so it's in quarters since it's easier to get to the flesh this way. Spray a foil lined sheet with non stick spray and place your pumpkin quarters (or halves) face down, then you can cover again with another sheet of foil so they dont dry out.
Bake in the oven for about 45-55 minutes until the inside of the pumpkin is darker and soft. You will be able to scoop out the pumpkin away from the skin very easily like an avocado. It's easiest to process in a food processor and blend until smooth. If it's too dry, you can slowly add up to 1/4 c. water until it's the consistency like the canned pumpkin. You can store and freeze at this point, or measure for your recipe. It will typically be lighter in color than the canned pumpkin, and thats ok. |
Personal
Notes: |
Personal
Notes: I use so much pumpkin puree in the fall, it's a lot cheaper to make my own! I use it in everything - pasta sauce, cakes, cookies, milkshakes, soups, especially PANCAKES with chocolate chips... This freezes really well, too.
A 2-lb. pumpkin yields 1 3/4 C puree. And if you are trying to gauge- One 15 oz. can equals 1 3/4 cups pumpkin puree and one 29 oz. can (the biggie) equals 3 1/2 cups pumpkin puree. So a 2lb pumpkin was almost exactly equal to one can.
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