In 2010, I decided I wanted to start making my own pumpkin puree. I usually bought a can or two each winter to make pumpkin bread, but of course, I knew there were issues with BPA in the can liners. Making my own seemed to be the best solution at the time! Now, it’s a lot easier to find BPA-free canned pumpkin puree, but in case you’re interested in making your own (it is cheaper), let me explain how to do it.
Start by picking out a pumpkin at a local farm (or supermarket). If buying from a farm, look for a pumpkin with a well-attached, brown, dry stem (this is a sign the pumpkin is mature enough to be harvested). If you’re buying a pumpkin at a supermarket, look for one that’s solid to the touch without soft spots. Now for the part you’ve been waiting for — how to make pumpkin puree.
Step 1: Preheat the oven to 350ºF. While the oven is preheating, cut the tops out of the pumpkins and slice them in half.
Step 3: Place the pumpkin cut-side down on a baking sheet and bake for about an hour.
Step 4: Scoop the pumpkin into a bowl, mashing it just slightly (it should already be very soft, and the water should have been released during baking).
Step 5: If you’re freezing the pumpkin puree for a later time, you can put 1-cup portions into freezer bags. You could also spoon the pumpkin puree into standard ice cube trays for 2-tablespoon portions, which are great for making pumpkin spice creamer.
What’s your favorite way to use pumpkin puree?