Having problem's finding canned pumpkin on your shelves? Make your own, it's easy!
I'm not sure if there is a pumpkin shortage this year, but I've been having problems finding canned pumpkin on the store shelves. No worries because making it from scratch is easy and what can be better than homemade!
The best pumpkins for pumpkin puree are the smaller pie pumpkins or cheese pumpkins rather than the larger jack-o-lantern type pumpkins because they tend to be too watery. If you can't find pie pumpkins, you can use butternut squash instead.
How To Make Pumpkin Puree
- 2 organic pie pumpkins, about 1.8 oz each
Preheat the oven to 350°.
Cut the top of the pumpkin as you would if you were carving a jack-o-lantern.
Cut the pumpkins in half.
Then in quarters.
Scoop out the seeds, and if you wish to make roasted pumpkin seeds, rinse and lay them out on a baking dish overnight to dry out.
Place pumpkin quarters on a baking dish and bake in the oven for about 45 - 50 minutes, until pumpkin flesh is soft if you pierce it with a knife.
Remove from the oven, and when cool enough to handle, remove the skin. This will come off easily. Discard the skin and place pumpkin in a food processor. Puree until smooth, adding water by the tablespoon if needed. (I used 3 tbsp)
This makes about 2 cups of pumpkin puree which you can refrigerate or freeze to use in any recipe where canned pumpkin is called for.