One of my favorite things to do after every trip to the pumpkin patch is make my own pumpkin puree. Our favorite pumpkin patch grows quite a few pumpkin varieties, but my favorite for puree is the Red Kuri. It makes the smoothest pies, bars, delicious bread....you can make any pumpkin treat you want! I make enough so that I can have it all year long.
Who says pumpkin is just for Fall?
One large pumpkin yields about 45 ounces of puree, which is the same as 3- 15 ounce cans.
DIY Pumpkin Puree
Cut pumpkins in half, scoop out seeds, (save for roasting or dry them for planting next summer)! Place pumpkins, cut side down, in glass baking dish filled with about 1 inch of water. Bake in 350 degree oven for about an hour, or until pumpkin is easily pierced with a fork. Remove from oven and let pumpkins rest until you can handle them without getting burned.
With a paring knife, carefully scrape the skin off and discard. Put pumpkin in a food processor and puree till you have a thick puree, sometimes you'll need to add water and sometimes you won't. (I only had to add a quarter of a cup this time. Last year it was a lot more.)
Allow puree to cool completely.
Scoop 15 ounces of puree into freezer bags, flatten and freeze! Each bag is the same as one can of pumpkin.