Pumpkin Puree From Scratch

Hi welcome to Caribbeanj03. Thank you for coming into my kitchen with my me. Today I will share how to make your own homemade pumpkin puree from scratch you can use it in cakes, pies and more - it's easier than you think!
INGREDIENTS
1 medium pumpkin sugar pumpkin or muscat pumpkin
INSTRUCTIONS
1. Preheat your oven to 350°F.
2. Cut your pumpkin in half and scoop out the seeds and stringy bits.
3. Place the pumpkin cut-side down into a roasting pan.
4. Place in the oven and roast until the skin has blistered and the pumpkin flesh is very soft.
5. Remove from the oven and let cool.
6. I used a pot spoon to scoop the flesh in the food processor. You can also peel the skin from the pumpkin flesh, and transfer in batches to a food processor. Puree until smooth.
7. Line a strainer with a cheese cloth (or similar) and strain the pumpkin over a bowl for 2-3 hours, until thick.
8. Transfer the puree into freezer bags in 1 or 2 cup portions.
9. Freeze for 3-6 months.
NOTES
1. How much pumpkin puree will one cooked pumpkin yield? This will totally depend on the size of the pumpkin you started with.
2. This beauty yielded about 8 cups of purée once it was drained.
3. How long will homemade pumpkin puree last in the freezer? According to food safety guidelines, you can freeze homemade pumpkin puree for 3-6 months.
4. Can I can my pumpkin puree? Pumpkin isn’t acidic enough to safely can in a water bath canner. Botulism is not your friend. Trust me, just freeze it.
5. Can I cook my Halloween Pumpkin? Yes! Please do!
6. Note that Halloween pumpkins aren't as flavourful or sweet as, say, a sugar pumpkin, but you can still use the puree in muffins, pies, etc.
Side Note2
Freezing pumpkin means you can use your homemade pumpkin purée all year round! Simply portion your pumpkin into 1 or 2-cup servings and stash them in the freezer for baking, smoothies, soups, or anything else you'd normally use canned pumpkin for. I didn’t put an exact time because this will depend on the size of your pumpkin.
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