Preserving Pumpkin

I absolutely love the flavor of pumpkin!  Whether it's pies, cookies, smoothies, muffins, or soup, the possibilities are endless.  Now is the perfect time to enjoy pumpkins from local farmers.  Needless to say, the taste of canned pumpkin cannot even compare with homemade!  Homemade pumpkin puree is not nearly as intimidating as it might seem, and worth the time it takes to make.

Here's how I made my pumpkin puree:

It's best to use smaller sized sugar pumpkins rather than the larger carving pumpkins.  Begin by cutting the pumpkin in half lengthwise.  Then scrape out all the insides, but leave them for later since the seeds can be roasted. 

Place them face down on a baking sheet and put in a 350 preheated oven for about an hour.  You will know they are done when you can easily push a fork through and it seems soft.  

Once the pumpkin is soft, take it out and let it cool completely. 

Once cool, you should easily be able to scrape the pumpkin off the skin.  Immediately place it in a blender, or food processor.  Give it a good pulse to make the puree.  You may have to add some water to give it a more smooth consistency.  If it is already really watery, you can use a sieve or cheesecloth to drain off some of the excess liquid.  It should be the consistency of baby food.

The pumpkin puree can then be used for whatever recipe you like or frozen.  I was able to get about five and a half cups from just two pumpkins!  If frozen they take about a day in the fridge to defrost to a perfect consistency for use. I can't wait to make Thanksgiving pies using my puree this year!  I know it will add an extra special touch to the holiday.  The best part is, I will still have puree left for those pumpkin cravings that come up when pumpkin season has come to an end.    

Enjoy!