Fresh Pumpkin Purée

Before I had food allergies, I was interested in food but fell into the trap of convenience. After being forced to read label after label, I realized all the food we eat is filled with a bunch of nasty stuff I don’t want to eat. It’s made me really reassess what we eat regularly and what I choose to buy and prepare. Last year, I decided that I wanted to make a pumpkin pie from scratch–crust and filling. So I did some research and made a guess on how to roast pumpkins and make my own purée. Then, I discovered the BEST pumpkin filling recipe!


Pumpkin Purée

Buy a Sugar Pie Pumpkin

Preheat the oven to 350 degrees.

Wash your pumpkin (because it is probably dirty from where it came from), cut it in half and scoop out all the insides. Save the seeds to roast later.

Place on a greased sheet, and then spray the pumpkin with non-stick cooking spray.

Roast for 45 minutes to an hour. Test it with a fork. If it easily pierces the flesh and it seems really soft, take them out of the oven.

Let it cook for a few minutes then scoop all the flesh out into your food processor.

Purée for a few minutes until the pumpkin is very smooth.

Use immediately or freeze for up to one year. I freeze it in two cup increments because that’s what most recipes I have call for.

One pumpkin makes about 4 cups purée–which is about two cans. So for a $2 pumpkin, I got two cans of pumpkin, which are normally $2+ each!

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