Making your own pumpkin puree is easy as pie (Bad pun, I know). If you can’t find any canned pumpkin — and at this time of year, grocery stores are often cleared out of the stuff — just pick up a sugar pie pumpkin and roast your own.
Start with a 2- to 3- pound sugar pie pumpkin. Large carving pumpkins aren’t suited for roasted and pureeing because the inside of it is stringy and unpalatable.
Start by preheating the oven to 400 degrees.
There is no reason it has to be organic. I just happened to be shopping at an organic food market the day I bought this little guy. Using a sharp knife, cut the pumpkin in half.
Scoop the seeds out of the pumpkin with a spoon, scraping all the stringy bits out, too. In a pumpkin of this size, there won’t be a ton of seeds. However, if you want to put in the work for roasting them, I salute you. I did not do that.
Line a baking sheet with tin foil (or don’t. It just makes for an easier clean-up). Drizzle just a smidgle (I just made that word up) of olive oil and put the pumpkin halves cut side down on the sheet.
Place in the preheated oven and roast for about 30 minutes, or until the skin of the pumpkin is tender when poked with a fork.
If you haven’t noticed by now, this method is basically identical to roasting any other type of squash.
When it’s done, the pumpkin will look like this.
ou’ll notice, despite the not-so-impressive photograph, that the pumpkin’s skin deepened to a red-orange color (there’s no Photoshop trickery here! It was actually quite lovely.)
Scrape the flesh into the bowl of your food processor (this should be pretty easy, the flesh will just fall right out if it’s cooked properly). Pulse for a few seconds, and you’ll have pure pumpkin puree. Store in the refrigerator for a few days.