How to Puree a Pumpkin

I got this pumpkin in my CSA share a couple weeks ago from Cardo's Farm Project. I decided to make a pumpkin cheesecake.

It is very easy to make homemade pumpkin puree. You can use it for pies, baby food, cheesecake, pasta (I made a sausage pumpkin sauce once that was amazing. I'll do that again with my next pumpkin.), drinks, breads, and on and on and on. Pumpkin puree freezes great. I'm hoping to get my hands on a handful of pumpkins from my farm and freeze the puree.

Cut the stem off. Half the pumpkin. Remove all the pulp and seeds. Save the pulp & seeds. I'll show you how to roast the seeds next (see how to roast the seeds here)!

 My 4 year old nephew spent the night last night. So he was my helper.

Rough chop the halves. Leave the skin on while it roasts. It is very easy to remove after it roasts. Put the pumpkin chunks on a cookie sheet (I lined mine with foil for easy clean up, not necessary). Roast at 375 for 45 - 90 minutes (depends on your pumpkin size). My pumpkin took about 70 minutes.

Checking on the pumpkins.

 They are done when they are very fork tender.

 Let cool. When they are cool enough to handle, remove the skins. They will come off easily.

Put the pumpkin in the food processor until smooth. That's it!

I am making the cheesecake tomorrow. I just put the puree in the fridge for now. I also made pumpkin spice coffee cream.

 Separate the seeds from the pulp. Do NOT wash them! You will wash away the flavor. Lay them out on a cookie sheet to dry overnight. See me roast my seeds here.

The Moose loved the pumpkin puree! I'm surprised he ate it because he hasn't been letting us spoon feed him lately (he is in the independent, let me do it phase and wants to feed himself).