Originally posted on This Is So Good...:
So I know there are thousands of tutorials on roasting pie pumpkins for puree. Why am I throwing another one out there? Hmm…why not? This method works for me and better yet, it’s really easy! Equipment required is minimal and pretty basic – a sheet pan, parchment paper, a large knife and cutting board, a spoon, an oven, and a food processor or heavy duty blender. The food processor may not be in everyones kitchen, but don’t fret, I will give you other options!
So, another question – why not just use canned pumpkin? Answer – go ahead, I do it all the time! I happen to have a friend who’s niece planted a gigantic organic garden this year and had 7 beautiful pie pumpkins she sent my way. Not one to turn away fresh, local, organic produce, I took on the task of preserving some of this beautiful harvest. There are pros and cons to canned verses fresh pumpkin puree. Pluses for canned include: ready to go when you are, most recipes are written for canned puree, no prep work. Negatives for canned include: possible BPA from the canning process, organic may not be available. Positives for homemade pumpkin puree: you did it yourself (Woot, woot! Pat on the back.), you know where it came from and how it was prepared, you get pumpkin seeds for roasting (BONUS!). Cons for homemade puree: it takes more time then using a can opener, the puree will be a little wetter then canned and may not be a perfect substitute in baking recipes, you have to store it in the freezer which takes up space and means you must defrost before use (Ugh! Planning ahead – not one of my strong points). So, if you want to take the time to do this, great. If not, no worries, just make sure you have an functioning can opener.