How to Make "Canned" Pumpkin Puree - The Easy Method

It's that time of year to make all things pumpkin! Canned pumpkin makes creating these delicacies very simple, but I recently discovered the joy and ease of making my own pumpkin puree straight from a pumpkin. The results are fresh and delicious and it makes you feel like Wonder Chef!

So, how about wowing the family at Thanksgiving by being able to say "Why yes, I made the pumpkin pie from scratch and using an actual pumpkin."

What You'll Need: 

• A Pumpkin

You can actually use any kind of pumpkin. However, it's recommended you use a sugar pie pumpkin (as opposed to a larger carving pumpkin) for the sweeter flavor and thicker meat on the inside. They're a little smaller (about the size of a head), but one pie pumpkin can produce an average of 3-4 cups of pumpkin puree.

What You Do:
 
The first time I roasted my own pumpkin, the instructions I followed told me to break off the stem, cut the pumpkin into quarters, scoop out the seeds, yadda, yadda, yadda. I learned this year, that you don't have to do all that. In fact, it's easier if you don't. I mean, have you ever tried to cut a raw pumpkin? It's tough. And don't even get me started on scooping the seeds out of a raw pumpkin.

So, let me tell you about the easiest way to roast a pumpkin for homemade pumpkin puree.

Homemade Pumpkin Puree Directions:

Preheat your oven to 375°. Wash your pumpkin. Place the whole pumpkin on a baking sheet or in a baking dish, put it in the oven, and bake for 1 ½ hours. Remove from oven and allow to cool until it's not too hot to handle.

Now it's time to get to the meat! Grab the stem and pop that baby off. Grab the skin and be amazed as it slides right off the meat. Once you've removed all the skin, you can (easily!) cut the pumpkin in half and (easily!) scoop out the seeds. (You can save the seeds for roasting into a tasty snack.)

Time to puree! You can do this a few ways. I prefer to use a food processor, but a blender or a potato masher will work too. Note: If you use a blender, you will probably need to add 2-3 tablespoons of water for it to blend properly. Just cut the pumpkin into smaller pieces, place in the food processor, and puree until smooth. The puree is now ready to use immediately or you can freeze it to save for later use.

And there you have it! Didn't I tell you it was easy?!

So, what will you be baking with your awesome, homemade pumpkin puree?

Banana Quinoa Pancakes - *UPDATED*

Banana Quinoa Pancakes are a big breakfast hit around here. I shared the recipe I came up with, but after making these for a while now, I've tweaked the recipe a bit. I've found the pancakes to have a better consistency by adding more quinoa and more egg. You can find the updated recipe on the original post!

Click image to check out the updated recipe.