Simple Pumpkin Puree

Okay, canned pumpkin seems like a must-have during holiday season. I mean, who can survive Thanksgiving and Christmas without pumpkin pie?? So you put on your boots and gloves and coat, and you drive to the store, hoping the canned pumpkin isn't out of stock...but why do that when it's SO EASY to make your own pumpkin puree??


Here's a quick step-by-step tutorial on making your own pumpkin puree.





First, preheat your oven to 375 Fahrenheit (180 Celsius).

Score your pumpkin around its middle. It helps to score it first, as it can be tough to keep to the middle as you cut around the pumpkin.

Next, cut through to the center along your scored line.

Scoop out the seeds. Keep them if you want to make roasted pumpkin seeds. There are lots of tasty recipes out there.

Put your pumpkin on a baking sheet, cut-side down. Add a cup of water.

Bake for 50-60 minutes. If you're not sure it's done, give it a little poke with your finger. If it's still firm, it needs more time.

I only baked half of my pumpkin. I sliced up the rest for dinner (coconut oil, cinnamon, and a pinch of salt, roasted at 400*F for 45 minutes).

When your pumpkin is done baking, it should look like this: tender, squashy, and easy to spoon out.

Scrape the sides of the pumpkin gently. The rind is tender at this point and will tear easily - as you can see! I got at least two cups of pumpkin there. If you want to make it smoother for pies and puddings, put it in the blender or food processor for a minute. And you're done!