It’s almost Thanksgiving. Is there anything better than a homemade pumpkin pie with freshly whipped cream on Thanksgiving? I have begun my Thanksgiving baking preparations and homemade pumpkin puree was first on the list. This is very simple to do and I guarantee the results will taste better than anything from a can. This puree will be the base for a few desserts- stayed tuned for those recipes!
Start with as many pie pumpkins as you like. These are small sweet pumpkins and not the same as the big ones you carve on Halloween. They are quite readily available in grocery stores now. Give them a quick wash.
Using a very sharp knife, cut the top off and cut the pumpkin in half. Scoop out all the seeds and guts. I find an ice cream scoop works really well for this.
Save these for later- we will make a tasty treat with these!
Place your cleaned pumpkins on a cookie sheet and preheat oven to 375 degrees. Roast for 60-90 minutes. I found 75 minutes was perfect. Scoop out all the insides and puree with a food processor or blender. The pumpkins tends to be very watery so after it is pureed, strain it using a strainer lined with a paper towel. I had to do this in batches as I had a lot of puree. Let it sit in the strainer for 45 minutes or so. This produced over 3 cups of liquid- you definitely do not want to omit this step or your puree will be watery.
This puree will keep refrigerated for about 4 to 5 days in an airtight container or it may be frozen for a few months.