Somehow we ended up with a few pie pumpkins at home in the last week or two. I thought about leaving them on the front porch for the squirrels, but we don’t have cute suburban squirrels in Chicago – we have aggressive city squirrels and cat-sized rats. Not things I want on my front porch. So with 3 pumpkins taking up space in my kitchen, I decided that it was time to use them.
Don’t laugh, but it never occurred to me to make my own pumpkin puree. Canned pumpkin is really good, so homemade has to be better, right? And it turns out that this is really easy to do and there is no skill required. Just a food processor. Is it better? Make a batch and decide for yourself!
Preheat oven to 425°
Cut the pumpkin into quarters with a large knife.
Scoop out the seeds and guts (save for future projects!)
Add pieces to a baking dish, skin side up
Bake for about an hour, or the pumpkin is very soft
Wait for the pumpkin to cool down
(Is this a work night/school night? Refrigerate the pumpkin and continue tomorrow)
Peel the skin off the pumpkin and clean any leftover strings
Squish it around in your hands (not necessary, but really fun)
Pulse in the food processor until smooth, 1-2 minutes
Note: The pumpkin pictured made 14.7 oz of puree.
Looking for ideas on how to use your pumpkin?
Try it on toast with a bit of honey and cinnamon.
Make a pumpkin pie. Duh.
Swirl some in your oatmeal.
And I hope to share a recipe for the most amazing pumpkin cake soon!