How to Make Roast Pumpkin Puree (Cheaper than Canned!)

Homemade pumpkin puree is much tastier than canned puree and it’s also usually cheaper! (You also get seeds!) It takes a little planning in advance, but if you love cooking with pumpkin, it’s well worth it. Freeze any extra pumpkin puree for up to six months.
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For the seeds:
Once you scrape the seeds from your pumpkin, fill the bowl they’re in with water and carefully stick your hands in the water to remove any extra strings that stayed on the seeds.
When that’s done, drain the water from the bowl and spread your seeds on a cookie sheet. Some people boil them first, some people pat them dry at this stage...too much work. I just coat them in oil, sprinkle with salt and pepper, and roast in a 350 oven. Start checking the seeds after about 7 minutes and stir them every couple minutes. You’ll know your seeds are done when they look dry and ever so slightly browned. When in doubt, eat a seed or two and if they don’t crunch pleasantly in your mouth, they need a bit longer. The seeds can turn from pleasant to overcooked quite easily, so keep an eye on them after you get to the 7 minute mark.

[@msears101]

It will not always save money, but it will always taste WAY better. I grow and can my own pumpkins. Thumbs up!

[@silentbanshee4869]

Great tip about the seeds. For no oil added, line cookie sheet with foil, place them cut side down and bake til done.

[@millietheflawedvegan7527]

OMG lol that's literally the can of pumpkin puree I used for my pumpkin hummus. 😁😆 AND YOU CAN FREEZE IT FOR SIX MONTHS WHAAAAAAAAAAT

[@SarahLovesFood]

Pumpkins are going cheap now, too, since it's post-Halloween.