Pumpkin Puree

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My children requested getting pie pumpkins this year, so here's how I made my pumpkin puree from real pumpkin. :)

This made 3 1/2 jars...or about 7 cups of puree.

Ingredients:

  • 2 pie pumpkins
  • 1/2 tsp. salt
  • water (as needed)
Directions: 
  1. Preheat the oven to 350F. 
  2. Cut the stems from the pumpkins, cut them in half, and de-seed. 
  3. Place in a roasting pan, skin side down and sprinkle with salt. (Other recipes say do flesh/innards down, but I baked them just like I would any squash and they did fine.)
  4. Fill the roasting pan with about 1/2 inch of water (though if you do flesh down, skip the water bath) and roast in the oven for about 45-60 minutes, until the flesh is soft when pierced. 
  5. Remove from oven and let cool for 30-ish minutes, until cool enough to touch with fingers. 
  6. Place innard-side down on a plate and gently press down/mash with your hand (this makes the skin easier to remove). 
  7. Remove the skin and place in a food processor. 
  8. Process on high. If you're having trouble getting a smooth consistency, add water 1/4 cup at a time until you achieve the desired texture. 
  9. Place in jars or food storage containers and refrigerate for up to a week or freeze for several months. 

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