I love the autumn. Living in Las Vegas my whole life there was always a celebration when the heat...
When your first introduction to any food is from a can you immediately assume that it is just way too complicated to make it fresh by yourself. I love cooking with pumpkin because I love Thanksgiving, it is without question, my favorite holiday. However, I have never really liked the taste of canned pumpkin, but I used it anyways because I didn’t know there was an alternative. When I learned for the first time how truly easy roasting and pureeing my own fresh pie pumpkins was, it was an absolute GAME CHANGER! And, it is so easy, I am not sure why anyone would ever want canned pumpkin once you taste the difference. Enjoy!
1 qt pumpkin puree, approximately enough for 2 pies
2 2-3 lbs “pie” pumpkins or “sugar” pumpkins
3 Tbps. of avocado oil
Pre-heat oven to 400 degrees.
Wash the pumpkins well under cold water and dry.
Slice off the tops of the pumpkins making a solid flat surface of the pumpkin. Turn the pumpkin over onto the flat side which holds it steady and slice down the middle making two halves.
Seed the pumpkin with a large table spoon or a grapefruit spoon. Spray the inside of the pumpkin with avocado oil, especially the edges or use a pastry brush to apply the avocado oil.
Place the pumpkins onto a parchment lined sheet pan skin side up, (inside of the pumpkin down) and roast for about 40 minutes until a paring knife easily pierces the skin of the pumpkin and you can see some caramelization around the edges.
Cool the pumpkins about 15 minutes. Place a paring knife just under the skin and peel back the skin of the pumpkin and discard. (it should slide right off easily.)
Place the pumpkin meet into a food processor in small chunks and puree till smooth.
Spoon the puree into a 1 quart mason jar of your choice. Pumpkin will keep fresh for about 2 weeks in the refrigerator and about 6 months in the freezer. Enjoy!