Roasted Pumpkin Puree

Prep Time: 10 Minutes

Cook Time: 45 Minutes

Servings: 6 Cups

Ingredients

• 1 small pumpkin (a pumpkin pie pumpkin)

  
  

Instructions

• Preheat oven to 350°F

• Cut the pumpkin in half. Using a spoon or a scoop, scrape out the seeds and pulp from the center.

• Reserve all of the seeds in a separate bowl. (These can be used for other recipes)

• Place the pumpkin pieces on a baking sheet and roast in a 350°F oven until the pumpkin is fork-tender, 35-45 minutes. They should be nice and light golden brown when done.

• Let cool slightly. Peel off the skin from the pumpkin pieces. This should come off easily.

• If using a blender or food processor pulse the pumpkin until smooth. If it looks too dry, add a few tablespoons of water during the pulsing to give it the needed moisture. If pureeing by hand add to a bowl and use a potato masher or food mill to puree.

• Remove from blender and let cool before storing.

  
  

If you are looking for a recipe to try out your homemade pumpkin puree is, check out my Pumpkin Chocolate Cookie recipe!

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One of my goals is to become more sustainable and less dependent on the grocery store. While I certainly don't have a green thumb yet, I love going to farmer's markets and purchasing locally grown produce.

A can of pumpkin puree costs around $7.99 and has about 3 cups in it, while the pumpkin I used for this recipe cost $3.00. I got around 4 cups of puree, so a lesson learned: taking an hour to puree a pumpkin was definitely a money saver!

"A recipe has no soul. You, as the cook, must bring the soul to the recipe." -Thomas Keller