If you remember when I first told you about my garden getting all big and growing, I found one lonely little pumpkin at the time just growing and getting as orange as it could.
A few weeks ago it was finally ready to pull off the vine. I decided to roast it up so I could make some homemade pumpkin bread (which the recipe is coming in the next couple of days). Before I share with you the recipe for the pumpkin bread, I wanted to show you how easy it is to make your own pumpkin puree.
First you will need a baking pumpkin. These are much smaller in size than the jack–lantern pumpkins that are out there.
After you get your pumpkin, cut it in half and scoop out all the pulp. You can save the seeds and make Roasted Pumpkin Seeds! They are really good for you
Rub your pumpkin down with oil on both sides and then place it cut side down on a baking sheet. Bake at 350 degrees for about an hour or until the flesh of the pumpkin is extremely tender.
After it is finished roasting, remove it from the oven and allow it to set until it has cooled. After cooling, scoop out the flesh of each half and mash with a fork or puree in a blender. Your end result should look something like this:
That’s it! Now you can use this in any recipe that calls for pumpkin puree. If you are not going to use it, put it in a baggie and freeze it until you need it