Some of you may have discovered that canned pumpkin is hard to come by this season. I have heard from several people that there is actually a pumpkin shortage this year, which is leading to people all over America searching long and hard for a can of this fall fruit. Thankfully, I had two cans in my pantry from last fall, and I've roasted two pumpkins of my own, which makes way more than a can will hold.
I love roasting my own. It makes me feel a little Martha Stewart-ish, which is fun! In reality, it is super-easy to do, and a great way to use up those pumpkins that your little pumpkins are probably bringing home from your local pumpkin patch.
Ingredients: 1 sugar pie pumpkin (like the one in the picture)
Directions: Preheat your oven to 375.
Cut the stem off of your pumpkin. Cut the pumpkin in half and scoop out all of the fibers and seeds. You can toss this all, or keep your seeds to bake for a snack or dry out to plant. Once you have cleaned it out, cut the pumpkin into four equal-sized pieces. Place all four pieces, meat-side down on a large cookie sheet. Cover the entire cookie sheet with foil and bake for 90 minutes. After you pull the pumpkin out, use a fork to remove the meat from the shell. Toss the shell. You can either puree the meat in a food processor, or just mash with a fork. Voila! You have pumpkin puree that is perfect for all kinds of pumpkin recipes. You can store the leftover puree in a covered storage container for several days, or freeze it in quart-sized bags.
Living in small town Oklahoma, I am married to the sweetest man you will ever meet. We have five young children, so I would now consider myself a professional juggler. I'm a wannabe crafter, cook, baker, and gardener. Some might call me crunchy. I'm okay with it.