Homemade Pumpkin Puree

As much as I like my easy cooking, there are times when some things are just worth going the extra mile for.  One of these extra mile things is pumpkin puree.  You've done it, opened a can of pumpkin and seen that orange mass and scooped it out of the can for your pie.  This is what I know of pumpkin.  Pie filling and the puree that comes from a can.

 Until I met Evelyne from Nemscok Farms.  Evelyne told me the joys of roasting your own pumpkin and making your own puree.  Evelyne is no stranger to this blog.  She's my friend who sells the delicious chamomile tea that I love and recently published an eBook on knitting.  Her Nemscok Farm blog talks about all kinds of things related to homestyle living and her knitting blog, Knit's End, shared all kinds of delightful patterns and tricks about knitting.  All worth checking out!

To make your own pumpkin puree, it is really quite simple and not really a recipe as much as it is steps.

1. Preheat your oven to 350.
2. Destem your pumpkin.
3. Clean any dirt off your pumpkin.
4. Cut your pumpkin in quarters.
5. Grease a bar pan with about 2 T vegetable oil.
6. Place pumpkin quarters cut side down.
7. Roast for 15 minutes.  Check for doneness.  Pumpkin shell will be soft and will indent with slight pressure.
8. Continue to roast until you get the correct doneness.
9.  Remove from oven and let cool 5 minutes.
10.  Using an ice scream scoop, scoop away seeds and strings, then scoop pulp into a separate bowl.
11. Pour pulp into a food processor.  Process until smooth.
12. Measure 1 cup into ziplock baggies and freeze.
13. Remove from freezer 1 hour before using.

That's it.  The processed pumpkin looks smooth as silk.  It will be lighter in color and not as thick.

To use, replace equal measures of canned pumpkin puree with homemade pumpkin puree.  Your pies will be lighter in color, as the puree is lighter.  So easy, and when you tell your family the pie is made from scratch, you will really mean it!

Terri Steffes
Terri Steffes

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