Canned pumpkin puree is expensive. I was at Kroger the other day and the Libby’s pumpkin puree (15 oz.) was $1.99. In the produce section I found pie pumpkins on sale for $1.79 each. I decided to make my own pumpkin puree and it was actually very easy!
Preheat oven to 350 degrees.
First wash and dry the pumpkin. Cut the pumpkin in half from stem to bottom. Cutting the pumpkin is the hardest part! Scoop out the seeds and stringy stuff. If you like pumpkin seeds, the small seeds from the pie pumpkins turn out really good.
Place the cut side of the pumpkin on a foil lined baking sheet. Bake at 350 degrees for 45 to 60 minutes.
Remove the pumpkin from the oven when it becomes soft. It’s kind of like checking to see if a baked potato is cooked! Take a large spoon and scoop out the pumpkin. It is easy to do when the pumpkin is still warm.
I took my hand blender and quickly pureed the pumpkin. Out of that one little pumpkin I got 4 cups of puree. Just for reference, a 15 oz. can is about 1 3/4 cup. It was defiantly worth making my own pumpkin puree! I plan to get a couple more pumpkins this month. The pumpkin puree can be frozen.
Do you make your own pumpkin puree?
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Does it taste any different than the canned pumpkin? It looks a little different :-)
Hi Amanda,
Remember this doesn’t have any spices in it- just pure pumpkin puree. It is also going to look different since it hasn’t gone through the canning process. When canning is done, the product is heated to a very high temperature which changes the color of the product. It tastes just like pumpkin!