It is fall, and fall is the time for all things PUMPKIN! Honestly, I know everyone is like "pumpkin spice" this and "pumpkin spice" that, which is fine, but pumpkin spice is just... spices. There is no actual pumpkin in it. Personally, I love pumpkin. I love squash generally, but pumpkin is my favorite. You can buy canned pumpkin, but I enjoy making my own pumpkin puree. It's really so easy, and I feel like it gives my pumpkin dishes a different flavor than the canned stuff.
So I am here this week to show you how to make your own. It is so easy! I only used one pumpkin for this demo, but you can definitely use more than one at a time. First, get your pumpkins. The pie pumpkins they sell in the store are typically the best, and the ones I always use. Although I plan on planting pumpkin in our garden so next year I'll have an abundance of pumpkin to choose from!
Heat your oven to 350 degrees Fahrenheit and place a metal pan with water inside on the bottom rack.
Using a large, sharp knife, cut your stem off the top like in the picture above, then cut the pumpkin in half.
Scoop out the seeds from the inside using a metal spoon. I like using metal because it scrapes the stringy parts out better.
You can save the seeds for toasting if you'd like! Toss on some seasoned salt for something savory, or a little cinnamon and sugar for something sweet. Once your pumpkins look like the picture above place them cut side down on a large baking sheet.
Then put them in the oven and roast them for about an hour. If you do more than one pumpkin at a time you may need a little longer, just keep track and take them out when the rind is soft to the touch and squishes in a little when poked.
Take them out of the oven and LET THEM COOL! (Or you'll burn your hands.) Then you can use a spoon to scoop out the insides.
The half on the left is the one I haven't done yet. The half on the right is the empty shell after I scooped the filling out. Now, when it's scooped out you can put it in a blender, or use an immersion blender. When I did this pumpkin I used my Ninja. It worked pretty well but I had to stop from time to time to scrape the pumpkin off the sides and I think I like my immersion blender for this the best. If you feel like the pumpkin is too thick you can add a little water. Just blend the pumpkin until it's a smooth puree.
If you think the puree is a little too runny for your taste you can drain out the water. Just take a colander and place a linen towel inside. Scoop your puree into there. You can press down, or wrap the towel and squeeze depending on how much you want out. I usually don't add or take away water because having the pan of water in the oven helps them stay as moist as I want them.
This is my finished product after one small pie pumpkin. I'd say it made somewhere between 1 and 1/2 to 2 cups of pumpkin. So if you did several pumpkins you can get a good idea of how much puree you can make at one time!
I am planning on using this pumpkin this weekend when I make my pumpkin cinnamon rolls for our church's General Conference.
I will probably also make more for when I make my pumpkin chili for our ward's (like a congregation) Trunk or Treat Halloween Party in October! See, there are so many wonderful uses for pumpkin!
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!