Homemade Pumpkin Puree

So I haven't been doing a great job at keeping up with the 31-day challenge. I hadn't prepared as well as I thought and I was in a little bit of a funk last week. Everything suffered from that, including my blog. But I am back at it today with an easy way to stock your pantry with a seasonal favorite - pureed pumpkin!

This recipe came from Portuguese Girl Cooks. It is super easy and is definitely quite a bit cheaper than buying the canned stuff. Even if the can says that it only contains pumpkin, I know for sure that this is 100% pumpkin and nothing else.

I bought my pie pumpkins from a local pumpkin farm. They were 50 cents a piece, so much cheaper than the canned version. The first step is getting all the guts out of the pumpkins.

Then off into the oven, they go! The recommended baking time is 60-90 minutes. I went right in between. Since I had 2 cookies sheets in the oven at once, I rotated them around the halfway mark.

After the pumpkins are finished baking, the flesh is scooped out and then pureed in the food processor. Super quite and easy! And you are left with beautiful pumpkin puree.

Draining the pumpkin is really important. As you can see there is quite a bit of liquid that drained from the pumpkin. I let it sit for about an hour.

I can't wait to use this puree.

From my 4 pie pumpkins, I was able to get about 4 and a half cups of pumpkin puree.  I kept the half cup in the fridge and put the rest in the freezer to use in the future. To swap out a 15 ounce can of pumpkin puree with the homemade version, use about 1 3/4 cups.

The next step is to use this puree. I am thinking cookies!