Since we’ve been living in France, I haven’t been able to find canned pumpkin. It just doesn’t exist here. I could order it only for like 5 euros a can PLUS shipping, but I just won’t do it. Last year I decided to set out and learn how to puree a pumpkin, and I found a great tutorial over at The Pioneer Woman.
Now I’m going to show you how to do it yourself.
I used only one big pumpkin (potiron for those of you living in France). I gutted it and sliced it into big wedges. Then I baked them for about 45 minutes at 350°F (180°C).
After peeling off all the skins, I tossed them into a food processor and blended until everything was smooth.
The one pumpkin gave me 5 cups of puree, so I portioned 3 cups into individual freezer bags and save 2 cups in a container to use this week for pumpkin cookies.
There you go… Now you know how to puree a pumpkin too!