If you are like me, you go through a ton of pumpkin puree this time of year. Between Halloween and Thanksgiving, I love to use what I have left of my pumpkins to make this delicious Roasted Pumpkin Puree. And you are not only saving on buying the puree, but you are reusing and recycling the pumpkins you put a lot of time and effort into picking.
The seeds can also be used for roasting. Pumpkin seeds are nice with some spicy seasoning. But for now, we are just going to use the meat or the pumpkin.
The first thing I did was cut the stem off the pumpkin. Then I cut each of my pumpkins in half and scoop out the seeds and strings.
Next, you will put your pumpkins face down on a cookie sheet lined with aluminum foil. Bake for 45 minutes at 350 degrees.
When the pumpkins are ready, the skin will be extremely hot. So let it cool down for a few minutes before you peel off the skin. You will be left with chunks of pumpkin goodness.
Put the pieces into the food processor and blend away. You may need to add a little water if you have trouble making a pure puree but just a little water will go a long way.
Your puree is ready to store in the fridge for a few weeks or put into ziplock bags and freeze until the next time you feel like making pumpkin cheesecake or pumpkin risotto!
Roasted Pumpkin Puree
1-2 medium size Pumpkins
Pre-heat the oven to 350 degrees and place aluminum foil on a large cookie sheet
Cut the stem off the pumpkin
Cut the pumpkin in half
Scoop out the seeds and string (set aside the seeds for roasting)
Place the pumpkin sides face down on the cookie sheet
Bake for 45 minutes or until pumpkin is soft — let cool
Remove the skin and put the softened pumpkin into a food processor
Blend until completely smooth
Store in the fridge for up to two weeks or freeze in ziplock bags