I have a lot of cans of pumpkin puree: I bought them at Sam’s. This year, I figured if I used enough of something to buy it in bulk, maybe I should try making it myself.
So I bought a few sugar pie pumpkins at the store and got to work.
I cut the tops off the pumpkins, just to make them easier to manage.
I coated a cookie sheet with a little oil, then cut the scooped pumpkins into quarters.
I scooped the flesh off the skin with a spoon and pureed it in a food processor until it was entirely smooth.
Then I just scooped it into a freezer bag and popped it in the freezer!
You will notice that homemade puree is a much brighter color than the canned stuff. I assume that’s because the canned puree is heavily processed. Yuck.
Use your homemade pumpkin puree just like you would use that canned stuff!