How to make homemade organic pumpkin puree. Use this simple recipe using sugar pumpkins to make homemade organic pumpkin puree. This recipe is safe for freezing only it can not be canned safely.
Remove the pumpkin's stem. If you can't remove it cut the top part of the pumpkin off with your knife
Cut the pumpkin from top to bottom. Scoop out the seeds and pulp and put them in a separate bowl. Cut each half of the pumpkin in half again.
Take the pumpkin pieces and put them cut side down into baking pan. Roast the pumpkin pieces in the oven for 40 minutes or until the flesh of the pumpkin is very soft when pierced with a fork.
Remove pumpkins from pans and put them on a wire rack. Cool pumpkin completely on a wire rack.
Setup your food processor with the s-shaped sabatier metal blade. Scoop the pumpkin flesh out of the pumpkin skin and add it to your food processor. Process the pumpkin flesh for about 3 to 5 minutes until smooth, add some water and scrape the sides if needed.
I measure out my pumpkin puree into 12-15 oz portions because that is what is needed to make a pie. I place the 12 - 15 oz portions into freezer-safe mason jars ensuring to leave headspace for expansion while in the freezer. I also do not put the mason jars directly into the freezer. I refrigerate the mason jars first to ensure the pumpkin is completely cooled before going into the freezer.
Notes
This recipe can only be frozen. Do not attempt to can pumpkin puree. There is no safe and tested recipe for home-canned pumpkin puree.