In my opinion, when you’re making a recipe that calls for pumpkin, you should ALWAYS make your own puree if you can. Especially in baked goods, it makes all the difference. It is a lot easier of a process than you may think, and you’ll save a lot of money doing it as well.
I was able to buy two pumpkins for 2.71. Pretty good deal if you ask me for the amount of puree it makes. Plus you get a ton of pumpkin seeds so it’s a double win!
All you’re going to need is a few pumpkins and an oven. Nothing more… nothing less…Except a knife 🙂
First, wash your pumpkins and set your oven to 350F
Then, cut each pumpkin in half
Take out all of the pumpkin seeds and set aside in a bowl. Of course we’re going to toast those later.
I recommend putting everything you plan on throwing away onto a few paper towels. That way you can just throw it out later. At this point, cut the segments and half again and scoop out all the extra stringy stuff.
Place the segments onto a baking sheet lined with aluminum foil. It doesn’t matter if they’re facing up or down.
Bake for 45 minutes or until tender.
You can test them by placing a fork through the center. If it goes without any effort, they’re done.
Also, the outside skin should literally peel off, which is what you should do at this point.
Then place the insides into a blender or food processor. I recommend letting everything cool for a bit first. Mainly so it’s easier to handle.
Blend until it’s the consistency of store-bought pumpkin puree.
You can freeze it or use it right away.
I saved some to make pumpkin peanut butter, which will be in another post along with how to toast those pumpkin seeds 🙂
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