Most of us simply buy canned pumpkin and call it a day. Don’t get me wrong, I love me a pantry stocked with Libby’s pumpkin, but I got to thinking how different is it if you make it at home?
Fun fact is that pumpkin puree can actually be a mix of several different types of squashes. I learned last year that there is no regulation that prevents manufacturers from adding others into the mix. Are you shocked?! So was I at first, but when you think about it many do have a similar flavor that probably complements the pumpkin.
After making my own, I’m truly amazed at how easy it was, and how great it tasted in everything I put it in! I did notice it lasted a little less time than your store bought can would in the fridge. I think that’s to be expected.
The perfect pumpkins for roasting are called “pie” or “sugar” pumpkins. They range in size from about 2-4 lbs and will look a little wider than your bigger pumpkins. Once you find those, the hard part is truly over! Don’t believe me? Check out my take on roasting your own pumpkins at home below, and get ready for the endless pumpkin possibilities about to happen in your kitchen when you have your very own puree!
- 1 or 2 pie/sugar pumpkins
- Olive Oil
- Pink Himalayan Sea Salt
- Sharp Knife
- Baking Sheet
- High-Speed Blender
- Preheat the oven to 350 degrees. Start with the pumpkin on a cutting board. With the knife, cut around the stem until you can pop it off. Next, cut the pumpkin in half vertically until you get two halves. Then proceed to cut each half again into a wedge, so that you will get 4 wedges total. Sprinkle wedges with a little bit of olive oil and pink salt. Place on baking sheet skin side down. Roast for 40-45 minutes and let completely cool.
- Once completely cooled, you should be able to peel the skin back. Once you peel all of the skin off, you are ready to put it in the blender and make your pumpkin pulp! Blend on high, until you see the thickness resemble the pumpkin puree you know and love. Store in an airtight container in the fridge for up to a week. (pro tip: once you get close to the one week mark, make sure you check for mold before using it! Unfortunately that's what you get when dealing with squashes!)