I’m militant when it comes to the holidays and the second Thanksgiving comes to an end.. I’m pulling the Xmas decorations out while most of the world is at the mall and in some ways, making my annual pumpkin puree signifies the end of fall and beginning of the Xmas season for me.
Every year I place the largest pumpkin I can find and carry.. at the top of my outside stairs. This pumpkin has two purposes one.. it looks extremely festive & cute! And two.. it makes enough pumpkin puree to last me all year and then some and I love giving it out to my family & friends.
After all, the pumpkin puree possibilities are endless.. pumpkin martinis, pumpkin pie, pumpkin pancakes, waffle, muffins, and soups that range from pumpkin chili to pumpkin carrot.. the list goes on and on.. so, I guess it’s a good thing that decorative pumpkin weighs a ton! And that this recipe is so easy, you can practically make it in your sleep! ?
*I’d recommend placing 16 ounces (2 cups) in each container. That’s the size of a store brought can of pumpkin puree. That makes it easy to follow recipes!
- one large pumpkin
- a little olive oil or avocado oil
- Preheat the oven to 375 degrees. Cover a baking sheet with aluminum foil. Now take your pumpkin and cut the stem off. Scoop out the seeds and set them aside, if you’re interested in making yummy pumpkin seeds. Cut the pumpkin into pieces and place the pieces skin side up on the baking sheet. Rub a little oil on the pumpkin skins. I use avocado oil, but you can use olive oil. Now pop them in the oven and roast them until the flesh is very tender (this size pumpkin required two hours on 375). Remove them from the oven. Peel the skin off and place the flesh in a food processor. Pulse until completely smooth. Place in a freezer container and store for later use or use immediately..