For years pumpkin puree out of a can went into all of my Fall baked recipes. Until two years ago, when I finally roasted a pumpkin and made my own puree. Fresh roasted pumpkin made into puree has the best taste. I just prefer it. Plus baking it smells so delicious. That’s why I want to share this post with you on How to Roast a Pumpkin. It’s simple to do and makes more then enough for two recipes.
Cut off the stem with a knife. The skin will be tough so be careful. Flip pumpkin back over to it’s bottom.
Get a bowl ready. Cut the pumpkin in half. This will be a little easier then cutting off the stem.
Get a spoon and bowl and scoop out all the seeds into the bowl. You can see how below. Make sure to get most of the strings out.
Save the seeds for a great healthy snack. I love pumpkin seeds! Trying different spices when you baked them makes such a tasty difference. Grab a casserole dish and place the pumpkin halves face down in the dish. Do not use a baking sheet or you will have a mess in your oven.
Preheat the oven to 350 degrees F. Place pumpkins in oven and bake for about one hour to an hour and a half. The pumpkin insides will become soft and the skin will brown and lift off the pumpkin.
Peel the skin off and move pumpkin to a food processor and blend or use a bowl and a hand blender. Puree and make sure to stir to get a smooth texture through out the puree.
How to store it:
The puree can be stored in the fridge in a ziplock bag. You may also freeze the pumpkin puree. If you plan to freeze it longer then a month you should use a food saver bag or can it. One small pumpkin usually makes enough as you see here for two to three recipes. I just pop it in the fridge and bake with the pumpkin puree within a week. This week I want to make Pumpkin Pound cake!