Fresh Puree' Pumpkin
recipe found on Pioneer Woman's Blog
2 small-ish / medium size Pumpkins
UPDATE: I tried to bake the pumpkins without cutting them in half before hand and it works PERFECTLY! Here is an updated photo too! And WOW! so easy to cut them in half after they are baked rather then cutting off your hand :-)
Cut the pumpkin in half (after you bake is my new preferred method). With a spoon or a scoop, scrape out the seeds and pulp from the center (you will now do this after baking). Place all the seeds into a bowl (we will still be roasting them later, I will be posting a recipe for pepitas). Repeat until all the pumpkin pieces are largely free of seeds and pulp.
Place pumpkin on a baking sheet (face up, face down or just throw the entire pumpkin in the oven) and roast in a 350-degree oven for 45 minutes to 1 hour, or until pumpkin is fork-tender. They should be nice and light golden brown when done.
Peel off the skin from the pumpkin pieces. In a food processor, throw in a few chunks at a time (a blender will work too or simply mash with a potato masher), you may need to add in a little bit of water (in my second and third batch NO water was needed and I like the thickier pumpkin to bake with). Pulse the pumpkin until smooth.
Dump the pureed goodness into a bowl, and you can either use this immediately in whatever pumpkin recipe you’d like, or store it in the freezer for later use.
Freezer Tip: To store in the freezer, spoon 2 cups of pumpkin into each plastic storage bag (this is approximately 1 can of pumpkin). Store them in the freezer until you need them.
Second time around baking the pumpkins, I did NOT cut them in half before baking!
And it worked out perfectly! You just scrap out the stuff after you cook them.
I was able to get at least 4 or 5 bags of puree' pumpkin from 1 medium size pumpkin.
I packaged them into 2 cups each into Ziploc bags and froze them for later.