Fall is the time for baking. Fall recipes that have pumpkin in them are my favorite.
Did you know that most canned pumpkin does not have pumpkin in it? What?! Did you also know that making your own pumpkin puree is not hard. I am here to show you it is not hard and like most things made from scratch it tastes better than the canned stuff.
Easy puree pumpkin
First you start with a “sweet” pumpkin. They are a lot smaller than the Jack-o-lantern pumpkins. As the name suggest they are sweeter. Although, I have made very delicious pies from smaller jack-o-lantern pumpkins if you can find the sweet ones use them. They are the best.
Next, cut them in half and clean out the seeds. Don’t throw out the seeds you can roast them. Now, put the cut side down on a cookie sheet and bake them in a 350 oven. I would say about 30 to 40 minutes depending on the size of the pumpkin. It is done when you insert a knife and there is no resistance. Side note the pumpkin pictured here is not very pretty but we grew it ourselves so I am very proud of it LOL.
Let it cool completely. Now you can peel the skin off with your fingers. Cut the pumpkin up and puree it in a food processor. If it is really thick you can add a little water. That’s it! Now you have pumpkin puree. You can use it in any recipe that has pumpkin. 2 cups of the puree equals one can.
Check it out
Check out my Pumpkin Donuts I made with this puree. I got a two thumbs up from both my husband and my son so I must have done something right. You can also freeze it if you have leftovers. I did.
Did you save your seeds? Here is a good recipe to try from the Chunky Chef.
Do you really want to know what is in canned pumpkin? Here is the article I read.
What is your favorite fall recipe? Does it have pumpkin in it? I would love to hear about it.
Thanks for stopping by.