This is only my second year of roasting and pureeing fresh pumpkin. Last year, I used the puree for my very first ever "totally" homemade pumpkin pie and it was SOOO much better than anything I have ever made!!
This year, I bartered a loaf of 100% Whole Wheat bread for two pie pumpkins at the Farmer's Market. Jeez, I just love bartering! :) I got this pumpkin and a smaller one. The vendor told me that the best pumpkins for cooking/roasting are the ones without deep ridges on the outside. I think maybe it makes it easier to scoop out the flesh?
To make your fresh pumpkin puree, first cut your pumpkin in half and scoop out all the seeds and stringy stuff. Don't forget to save those seeds for roasting!
Put the pumpkin halves in a baking dish, add about a half an inch of water, cover tightly with foil and bake at 375 degrees for 45 minutes to an hour, until the rind can be easily pierced with a knife.
Let cool until they can be handled and scrape all the pulp out of the rind.
Now, you will need to puree the pulp in the blender. I needed to add a little water to each batch to get it to puree as my pumpkin was a little dry.
I ended up with over 8 cups of pumpkin puree! Not bad for a loaf of bread huh?!?
Is it time consuming? Yes. Is it messy? You bet. Is it worth it? TOTALLY!! This tastes SOOO much better than the canned stuff from the supermarket! You can make pie, pumpkin soup, pumpkin muffins, mashed pumpkin with butter as a side dish, etc., etc. Tomorrow, I will post a recipe for baked Pumpkin Custard! YUM! Soon, I will also post a recipe for pumpkin muffins using my Baking Mix and my so-so attempt at cream cheese filled pumpkin muffins.