I absolutely love the smell of pumpkins in the fall! I look forward to the spicy-sweet scent of all things pumpkin. A couple of years ago, I decided that I wanted to learn how to roast them and make my own puree. I browsed the internet for a recipe and selected this one by Alton Brown. It’s a great recipe that breaks down the process with minimal steps. Roasting pumpkins to make puree is now one of my yearly fall traditions.
I always thought you could just use any pumpkin from the store including the big carving pumpkins, but it turns out the smaller pie pumpkins are the best! After learning how to roast pumpkins and make my own puree, I make up several batches each fall to freeze that last throughout the season.
I’ve learned a few tricks along the way. Line your baking sheet with aluminum foil for easy cleanup. Using an ice cream scoop to remove the seeds is much easier than a spoon. My new favorite part of roasting pumpkins is that my son can help me. After roasting and making the puree, I use my food saver to freeze it in both 15 oz (can size) and 7.5 oz bags.
Each year I cook the White Bean Pumpkin Turkey Chili by Skinnytaste on Halloween. I love that it’s a crockpot recipe and is also super delicious! I look forward to incorporating pumpkins into my cooking in any way I can. The puree I make from roasting pumpkins is essential for my seasonal baking.
Are you looking for another project for fall? Check out my post on how to sew your own table runner here. Lastly, follow me on social media for more inspiration.
