Pumpkin Puree

Since yesterday was Halloween, and I decided buying 3 pie pumpkins was a good idea, I spent my time, in between handing out treats, getting my pumpkin puree ready.  Funny story about our trick or treaters….  A friend had told us that a street just up from us had 300 kids last year!  This is the first year, since our daughter was born, that it wasn’t raining on Halloween.  So, I decided to go out and get more candy, just in case.  I was prepared for the masses!!!  45 kids came.  I guess we like to do things in excess, because now we have lots of pumpkin puree too!  I really hope my family embraces the pumpkin flavor! 🙂

Start with mini pumpkins.  Those big ol’ Jack O’ Lanterns are too big.

Slice off the tops and then slice them down the center.  Scoop out all of the seeds and the pulp.  Save those seeds to roast!  Once they are cleaned out, quarter them.

Roast at 350 F for about 1 hour. Because I had so many to roast, they were in the oven for 75 minutes. If the skin side is tender to the touch, they are done.  The flesh will feel firm, almost like it’s not done, so don’t trust that side to know it’s doneness.

When still warm, the skin will peel off pretty easily.  Use a food processor or blender to puree the flesh.  My pumpkins were really dry, so I had to add water.  I probably added about 5 tablespoons total.  You don’t want to add too much, or your puree will be too watery.

Ta da! I reserved 2 cups in the fridge and froze the rest for later use.

Enjoy!

(Source: Adapted from: Homemade Pumpkin Puree)