Pumpkin is not just for jack-o-lanterns. They do start appearing everywhere right before Halloween, but that’s not because of Halloween, it’s because pumpkins are in season. From just before Halloween to a little bit after Thanksgiving, it just feels right to have pumpkin. Your favorite coffee shops start selling pumpkin spiced lattes, the bakery is offering a pumpkin scone (love the ones at Alice’s Tea Cup), and racks of pumpkin pies are taking up that whole entrance area of Whole Foods.
It’s time for you to join the bandwagon and start making pumpkin stuff yourself and most of the recipes start with pumpkin puree. It’s actually pretty easy. You can buy canned pumpkin puree, which is good. I have no problem with it. But when I feel like it, I make the pumpkin puree myself. I like knowing that there’s nothing in it but pumpkin and I like to support the local farmers by buying the pumpkins in the farmer’s market.
Pumpkin Puree
~2 lb 12 oz pumpkin yields about 2 3/4 cups puree
~4 lb pumpkin yields about 4 cups puree
- 1 pumpkin
Instructions –
1. Preheat oven to 350 degree F.
2. Wash the outside of the pumpkin. Cut the pumpkin in half and scoop out the seeds and strings.
3. Place cut side down in a oven-safe dish/pan. Pour 1 cup of water in.
4. Bake for 45 minutes to 90 minutes, depending on the size. (2 lb 12 oz pumpkin will take 45 min to 1 hour, 4 lb pumpkin will take 90 minutes.)
5. Scoop the pumpkin flesh into the bowl of a food processor and process until smooth. You can store in an air tight container in the fridge until use.
I looooove pumpkin. Especially kabocha. :)Do you roast your pumpkin seeds too?
Kim, I do. I didn’t post it this time because I just did salt, garlic powder, and onion powder, but I did post about Moroccan Spiced Pumpkin Seeds last year.
I love pumpkin bread, pumpkin pie, pumpkin everything!
I actually dislike the canned pumpkin and thought I didn’t like pumpkin at all until I started making my own, so much better! My daughter had a blast cooking pumpkin recipes with me this year.
Great post! I find that lots of people don’t know how to make their own pumpkin puree, and how nice is it to have something fresh and local, and not canned!
Natasha, it probably varies per brand. Obviously fresh is better but out of season, I’ve used canned (I think it was the Whole Foods Brand) and had good results. But since you’re willing to make your own…you’ll always get the best.
Koko, yea, I think when you’re not familiar with cooking, it sometimes doesn’t occur to people to make stuff you can buy easily, and canned pumpkin is not awful, like canned beets or something…but of course, fresh pumpkin puree rocks.
I’ve got mine in the oven as I type this.
Just made a nice big batch. How well do you think this will freeze?
Kat, I’ve never tried freezing it but I think it should freeze well.
Update – so I wanted to try out your pumpkin lasagna recipe for Thanksgiving dinner-for-two (me and Mom), but I wanted to make it with fresh pumpkin puree. Mom lives a 3-hr plane ride away, so TSA’s “no liquids, no gels, no pumpkin puree” rule loomed. Solution: freeze pumpkin puree into a brick in a ziplock baggie (hence turning the puree into a solid), and place brick in a box (e.g. cookie box).
Pumpkin lasagna was de-licious – thanks!
Kat, great idea. I’m surprised frozen is ok, but glad it is. I’m so honored to be part of your Thanksgiving! Do you have a picture?