Making homemade pumpkin puree is a simple idea that saves our family a LOT of money. The pumpkins I used for this recipe are the same pumpkins I used in my teachable moment post w/ the kids.
I was able to make more than 12 cups of Pumpkin puree from the $3.99 Pumpkin I bought at Target!
Yes! You can use an ordinary pumpkin to make pumpkin puree for baking. (I used the same one my kids made the Pumpkin Head from. You can see the holes in the picture below from where they put potato head pieces in the pumpkin. lol) There are more expensive “pie” pumpkins. The only difference I know if is that the pie pumpkins have a hint more natural sweetness. But I have grown up with pumpkin breads, pies..etc made from the Jack-O-Lantern Pumpkins my parents let us carve. And my Mama’s pies and breads were loved by the whole neighborhood.
To make the homemade puree:
- Hollow out the pumpkin (take out seeds and “guts”).
- Cut pumpkin down to where it can fit on a cookie tray/pan.
- Place the pumpkin- meat side down- on the tray.
- Add around 1″ of water to the bottom of the pan.
- If you don’t have time during the day just bake your pumpkin all night at 175/200 degrees. If you want to bake it faster, I baked mine for 1-2 hours at 350.
- Let the pumpkin cool.
- Scoop out the meat (I just used a spoon).
- Put the “meat” of the pumpkin into a food processor. If you don’t have one you can use a blender but I would suggest adding a little water.
- Puree the meat and divvy up the packaging to your liking. Most of my recipes call for 3/4 to 2 cups of pumpkin, so I like to divvy mine up by 2 cups each.
Note: you can freeze this and enjoy baking pumpkin treats year round!