Homemade Pumpkin Puree

There are pumpkins everywhere. I love fall. I love the colors and flavors of fall. I love all things pumpkin. 

I wasn’t able to grow any pumpkins myself this year, but I found some pie pumpkins at the farmers earlier this month. Using fresh pumpkins to make your own pumpkin puree is simple. 

I like to roast pumpkins to make puree. Roasting them enhances that delicious pumpkin flavor, and also helps with the extra moisture in the fresh pumpkin.

Cut the pumpkin in half. Scoop out all the seeds and stringy parts. Place the halves open side down on a jelly roll pan, and roast at 425 until the pumpkin is easily pierced with a fork. Usually about 45 to 60 minutes. 

Remove from the oven and allow to cool until you can handle. Remove the peel and place the flesh in the blender. Puree.

Fresh pumpkin puree will have a little more liquid than the canned version, but I do not drain it. I use it just like this in recipes or freeze it in two cup portions for later use. 

Enjoy the bounty of the season. Visit your local farmers, and pick up some pie pumpkins to make your favorite pumpkin recipes this fall. 

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