Making pumpkin purée is one of my favorite things to do as a family in the Fall. Even though my husband isn’t here and it isn’t technically Fall it was still a family affair! My toddler helped pick out the pumpkin and was intensely curious and observant during most of the process. Pumpkin purée is fairly easy to make. Just time consuming! We use pumpkin pie/sugar pumpkins for ours. It tastes so much better than the canned purees…but I admit I love those as well. This purée will last about 3 days refrigerated and about 3 months frozen. Deep freezing should allow it to keep longer…but honestly…it never lasts long because there are always yummy recipes you’ll want to make with it!
You will need:
*Sugar pumpkin (ours said “Pumpkin Pie Pumpkin” on the sign at the farm stand when we bought it)
Preheat oven to 400 degrees Fahrenheit.
Place pumpkin halves on container of choice. I prefer glass and this one has sides if they end up slipping around when I remove them from the oven. If you use a cookie sheet or other metal pan I would cover it in parchment or aluminum foil.
Bake for 30-50 minutes. It really depends on your oven, size of pumpkin, amount of pumpkins you’re baking, etc. I would start testing the meat by poking it with a butter knife after 30 minutes. When it goes through easily and smoothly it’s done!
Remove from oven and cool completely. About an hour.
Add meat to blender to purée. You may need to do it in sections depending on your blender. Ours has a little tool to shove things down but I still had to turn it on high and push down hard to get it all puréed as I added it all at once. You do not need to add water. The meat will release moisture as you go.