An over achiever…that’s what I was this year. I may have went a little overboard with pumpkins before Halloween. You see, I’ve said it before and I’ll say it again, we’re finally in a house, a nice house that I can decorate and well…I am decorating! haha.
So before Halloween, I bought two pumpkin for us to carve for the front porch. Then I bought two pumpkins when I went to the Pumpkin Patch with my dog-daughter’s class and then I bought more pumpkins to decorate the front porch and the living room. We did carve our two Jack-O-Lanterns but I just set the other pumpkins around the house and on the porch.
Halloween came and left and we tossed our pitiful Jack-O-Lanterns into the trash and I left the other pumpkins out for “Fall Decorations”. After all, they hadn’t been cut and looked the same as they did the day I bought them.
So I hauled one of the huge “Jack-O-Lantern” style pumpkins into the kitchen on evening and set it up on a date with my oven. 😉 I’ve heard time and time again that you just “can’t make pumpkin pies or pumpkin bread from “Jack-O-Lantern” style pumpkins” but I say it’s all LIES! I never buy “pie pumpkins” and always make my pumpkin puree and pumpkin pies from “Jack-O-Lantern” style pumpkins!
I first started making my own pumpkin puree a few years ago when I was again being an over achiever and wanted to make my own pumpkin pie from scratch. haha. It’s not that hard to make and 1 large “Jack-O-Lantern” style pumpkin normally gives me about 7-8 cups of Pumpkin Puree. (Which makes about 6 or so pumpkin pies haha) Freeze it if you’re not going to use it all at once!
Homemade Pumpkin Puree
- 1 large Jack-O-Lantern style pumpkin
- 3/4 cup water
Pre-heat oven to 350F.
Cut the top off of the pumpkin. Slice the pumpkin into large wedges. Using a sharp knife, carefully slice off a thin layer from each pumpkin wedge to remove the seeds.
Put the pumpkin wedges into a large oven safe dish (I split mine into two large oven safe dishes)
Pour in the water, cover and bake at 350F for 2 hours.
Remove from oven. Carefully remove lids and watch for steam!
Pumpkins should be fork tender.
Carefully remove from dishes and lay on a flat surface. Let cool for 1-2 minutes or until cool enough to handle.
Use a spoon to scrape the pumpkin "meat" from the skin.
Put the pumpkin into a food processor or blender and process until smooth.
Need some more Pumpkin inspiration? Here are some great recipes that use Pumpkin Puree:
Pumpkin Caramel Latte Flan from Pastry Chef Online
Maple Pumpkin Pudding from Pastry Chef Online
Two-Ingredient Pumpkin Cake with Apple Cider Glaze from Noble Pig
Creamy Pumpkin Smoothies from Noble Pig
Tangy Sriracha Pumpkin-Parmesan Soup with Fried Sage Leaves from Noble Pig
Pumpkin Cream Cheese Muffins – Low Carb/Gluten-Free from All Day I Dream About Food
Pumpkin Flan – Low Carb and Gluten-Free from All Day I Dream About Food
LOVE IT? PIN IT!