Fresh, homemade pumpkin pie, is just one of the reasons I LOVE growing pumpkins every year. When the kids were little I used to grow them for carving, never thinking about actually using the pumpkins for the what Pilgrims intended them for, PUMPKIN PIE {of course}.

Making your own pumpkin puree is totally cool. So each fall, once the front porch has filled up with “decorative pumpkins” I like to get busy in the kitchen and process all the pumpkin puree I can while I have the chance.

If you have never made your own pumpkin puree before, I want you to try it this year.  Not only is making pumpkin puree super easy, your house will smell pretty awesome too.  And if you have chickens, even better, because they have fun pecking away at all the extra pulp.

How to Make Homemade Pumpkin Puree

• Preheat oven to 375 degrees
• Wash small sugar pie pumpkins, and cut them in half
• Scrape pulp and seeds from the center of the pumpkin and set aside
• Lightly brush pumpkin halves with butter
• Place prepared pumpkins face down on baking sheet and bake for 40 minutes at 375 degrees or until the skin starts to wrinkle
• Cool 10 minutes and then remove the pulp with a large spoon
• Place pulp in a blender and puree
• Place puree in quart sized zip baggies {I usually measure out 1 or 2 cups per bag}
• Use a sharpie to label, date and write the portion size on your baggie and freeze

I’m curious, do YOU make your own pumpkin puree every year, or do you just buy the canned version from the grocery store?

~Mavis

Pumpkin, a Super Food for All 12 Months of the Year is filled with 125 recipes celebrate the varied ways that pumpkin can be used in everything from appetizers and snacks to soups, salads, main courses, side dishes, and desserts.  Amazon currently has this book in stock and ready to ship.