Three years ago I decided to stop using the cans of pumpkin from the store. That was the year an early frost created shortages and the spot on the store shelves for pumpkin puree and pumpkin pie was always empty. When I roasted my first pumpkin I couldn’t believe how CHEAP and EASY it was. I chose a cheese pumpkin because an older woman who ran an orchard we picked apples at said they are the best for pies. I was happy with my choice and every year I buy a cheese pumpkin just to puree and freeze. I know every one has their own opinion on that so choose what pumpkin you will then follow these easy steps on how to not only roast a pumpkin but how to make pumpkin puree and freeze it.
How to roast a pumpkin printable
Easy Steps on How to Make Pumpkin Puree and Freeze Pumpkin
Ingredients
- Choose your pumpkin.
Instructions
- Preheat your oven to 400.
- Wipe down the outside.
- Cut out the top and scoop the seeds and inside gunk out.
- Place the scooped out pumpkin and top on a cookie sheet.
- Put in the oven for 45 minutes – 1.5 hours. If you have a small pumpkin check it at 45 minutes. You want it to be nice and soft. It may be stringy but don’t worry. You will puree the string right out of it.
- Let it cool.
- Scoop all the pumpkin out of the shell, keeping the liquid.
- When completely cooled, puree until smooth in the blender or food processor.
- Package and freeze.
- I freeze in 2 cup increments as many recipes I make call for 2 cups.
What will I make with my pumpkin puree?
One more step has been completed in my saving for winter preservation. Not only is my freezer stocked for winter pumpkin recipes, but I was able to get 26 cups of pumpkin puree from a $3 pumpkin.
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