Ahhh smell that pumpkin spice in the air.
Pumpkin season is officially here. Whether you hate it or love it, there’s nothing you can do about it. It’s everywhere. I feel like wherever I go, there’s pumpkin spice something lining the shelves. While I love this time of year and I love pumpkin foods—wow—the marketing seems to be going a bit overkill this year. Maybe it’s every year, I don’t know. I just feel like it’s just so much more this year.
But let’s talk about how to roast a pumpkin and make some fresh pumpkin puree for all your savory and sweet pumpkin dishes! It’s easy to grab a can off the shelf, but why not use some of those pumpkins you bought that are sitting around your house? It takes a little time, but it’s super easy to do.
I used a small sugar pie pumpkin that was about 3 lbs. It was a cute little pumpkin in every way!
Preheat your oven to 400 degrees and line a baking pan with foil or a silicon mat. Now cut off your pumpkin’s top and slice in half.
Scoop out all the seeds and save them to make pumpkin seeds later. With a grapefruit spoon, remove a majority of the fibers.
Place the two halves onto the baking pan, facing downwards, and roast for about 35-45 minutes. You will be ale to easily poke into the pumpkin when it’s done.
Before…
…after!
Let the pumpkin cool for a bit.
When it’s cooled, scoop out the pumpkin flesh.
To make it extra smooth, put the flesh into a blender and pulse a couple of times until smooth. Don’t over blend your pumpkin.
Tada! You have fresh pumpkin puree! Aren’t you excited?
Have you ever roasted a pumpkin before? Do you prefer fresh pumpkin over the canned? Let me know!
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I definitely prefer fresh pumpkins over the canned variety. I’m with you! However, my kids tell me that when a pumpkin comes from the can it tastes better. Boo! So we compromise. Pumpkin pancakes are made with canned pumpkins, but soup is made with fresh fruit (because apparently pumpkin is a fruit LOL).