Cooking a pumpkin to make your own pumpkin puree is super easy, super cheap, and super yummy.
Start with a small pie pumpkin.
Cut it open.
Scoop out the seeds.
And place in a shallow baking dish with about a 1/2 inch of water.
Bake at 350 degrees for 45 minutes to an hour, until soft.
Remove the skin and puree. Use a food processor or blender or do it by hand with a stick blender or a potato masher.
Use as you would canned pumpkin in any recipe that calls for it. See, I told you it was easy!
I normally find that I get about a cup of puree for each pound of pumpkin. So a 2 1/2 pound pumpkin will give me approximately 2 1/2 cups of puree.
It freezes well too. So feel free to cook up a big batch of pumpkins all at once and freeze the puree in one cup portions in zip-top bags so that you are all set for a delicious season of pumpkin pies, muffins, and lattes!
In fact, there might be some recipes coming in the next week for which you may just want to have some pumpkin puree on hand. Hint hint...
[This is day 5 in a 31 day series about celebrating autumn. Click here for more fall ideas!]