Originally posted October 24, 2011

Homemade Pumpkin Puree!  Easier than pumpkin pie!
I’m never going back to canned pumpkin again, and I recommend that you test it out.

I’ve already made pumpkin bread, and I plan on making pumpkin smoothies, pumpkin cupcakes, pumpkin soup, pumpkin…  I’m out of ideas – please let me know if you have any!

I don’t have any good stories for this blog post – I’ll blame that on the fact that I’ve been spending too many hours re-writing my job market paper and writing cover letters.

Here are the steps for pureeing pumpkin!

Get some pie pumpkins.

Pre-heat the oven to 350 degrees.  Slice up one pumpkin and remove the seeds.

Place slices on a cookie sheet.  Bake for 45 minutes.

Allow to cool, and then peel the skin off of each slice.

Put in a food processor and blend!

You are done!  (You can also drain using a strainer or a cheesecloth, but I didn’t see much difference after I drained the pumpkin for an hour).