How to Make Pumpkin Purée

I tried to grow pumpkins in the garden this year.  I had visions of our porch at Halloween covered in pumpkins and cans upon cans of pumpkin purées and butters.  We got one pumpkin.  The vines are still out there so I guess we could get another, but I think we might end up with just the one.

But that one pumpkin got us two jars of purée at least.

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Cut your pumpkin in half and scoop out the innards.

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Then put them flat side down on a baking sheet and bake for 40 minutes at 350º F.  When they’re done, take them out and let them cool before cutting the rind off and purée in a food processor.  Et Voila, pumpkin purée.  I used one of my pint jars to make a pumpkin pie and the other I plan to freeze.  It’s not as orange as commercial pumpkin purée, but so much yummier!