Pumpkin Puree

I've already posted two pumpkin recipes this fall... and I fully intend to keep posting them until I absolutely can't. So, I figured I should probably show you how easy it is to make Pumpkin Puree at home! PLEASE, Let this be the year you make pumpkin purée. Turn a $4 pumpkin into six cans worth of pumpkin purée. It’s easy. It’s fresh. It’s so much more flavorful! Promise you’ll try? Let’s make pumpkin purée together.

All you need is a pumpkin. Choose a Jarrahdale. The green pumpkin. I’ve found it to be like a million times more flavorful than a sugar pumpkin (the little baby pie pumpkins).

Slice it in half very carefully.

Scoop out the guts with an ice cream scoop until it's clean

Place them cut side down on a cookie sheet. Stab some holes with a sharp knife so steam can escape.

Bake at 400 for 45 min - 1 hour. You'll know it's done when you can insert and remove a fork easily.

Flip them over and let it cool off just a bit.

Scoop out the pumpkin with an ice cream scoop. 

to make the puree ultra smooth, blend it. (I had to blend it in . batches because I didn't have my full size blender on hand)

and that's a wrap. I weigh out 15 oz and bag it up. Keep them in the fridge for a rainy day. *note that homemade puree is wetter than canned, feel free to cook it down or strain it before using*