Last fall was the first time I cooked my own pumpkin for pumpkin puree. I thought it would be a lot of work. It really isn’t. I love the smell of the pumpkin cooking and you also get to roast some pumpkin seeds. I followed this easy recipe that I found on Heavenly Homemakers last year. (I’m sure I’ve mentioned how much I love her blog). With this recipe you cook the pumpkins whole which is easy and I’m all about doing things easier.
I stopped at the Farmers market and picked up 4 small pumpkins. I like to buy them for decoration and cook them as I need pumpkin.
I cook two at a time. I use a lot of pumpkin in the winter. It’s a favorite of mine.
You’ll need:
small pumpkin(s)
baking pan
sharp knife
food processor
Pre heat oven to 350 F. Wash the dirt off pumpkin(s). Place in a large baking dish. I used my lasagna pan, it was just the right size for my 2 pumpkins. Katie is singing a made up pumpkin song to get us in the mood to do some pumpkin baking 
Give it several stabs to break the skin. Don’t want that baby exploding in the oven. Some suggest waiting until it’s cooked for about 15 minutes and the skin is not as hard. I don’t wait I just stab away. Watch those fingers!
Place on low rack in oven and bake for 1 1/2 hour or until fork tender.
Remove from the oven and slice in half to cool. Let it cool about 30 minutes.
Scoop out the seeds and pulp with a large metal spoon. You can clean and roast them later if you like.
Remove the skin. It should peel off easily. Use a knife if you need to.
Put a few chunks in the food processor and puree.
I measure it into 2 cup portions to freeze in a freezer bag or a container. That amount works best for me. You can decide what works best for you.
2 pumpkins usually yield about 6 cups. I’m freezing 2 bags and using the other 2 cups to bake something delicious today 
You can lay them flat on a cookie sheet and put them in the freezer so they will stack better when frozen and that means using up less of my precious freezer space.
It seems like a lot of work. I enjoy doing it and love the way my house smells right now. So to me it’s worth the little extra effort it takes. Try it for your pies this Thanksgiving. Then you can brag that it really is a from scratch pie.
I link to these fabulous parties.
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30 comments
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Corso Mama
September 10, 2012 at 1:02 pm (UTC -4) Link to this comment
I can taste the pumpkin pie right now!
Sarah
September 10, 2012 at 1:33 pm (UTC -4) Link to this comment
I love pumpkin but have not ventured out to cooking one on my own. Thanks for your sharing your tips for a puree!
If you get a chance come link up your recipe at my Fall Edition Pin Party.
http://sarahdawndesigns.blogspot.com/2012/09/pintastic-monday-fall-edition.html
Judy Haughton-James
September 10, 2012 at 7:10 pm (UTC -4) Link to this comment
Very interesting. I have never cooked a whole pumpkin. Thanks for sharing. The picture featuring the flowers and pumpkins is very beautiful.
Diane
September 10, 2012 at 7:21 pm (UTC -4) Link to this comment
Thanks Judy. Have a wonderful week
Michelle
September 10, 2012 at 11:12 pm (UTC -4) Link to this comment
I love that you were serenaded with a pumpkin song. What a great day–pumpkin song, awesome smelling house, and fresh baked pumpkin…can’t beat it.
Thank you for linking with See Ya In the Gumbo. Good to have you!
Becca
September 11, 2012 at 11:14 am (UTC -4) Link to this comment
Perfect instructions -could follow just the pics, you have them so detailed.
Thanks for linking-up at A Humble Bumble!
Momma and boys living on a budget
September 12, 2012 at 6:35 am (UTC -4) Link to this comment
yeah thanks for the instructions on how to do! I would love for you to share this on the thrifty thursday weekly linkup!
Betsy @ Romance on a Dime
September 12, 2012 at 9:48 pm (UTC -4) Link to this comment
Thanks for this tutorial. This seems easier than cutting up the pumpkin when it’s raw. I’m pinning this. Thanks for linking up at Take it on Tuesday.
Rachel@SmallStepsOnOurJourney
September 12, 2012 at 10:15 pm (UTC -4) Link to this comment
I have never ever thought to cook pumpkins this way! AWESOME tip – can’t wait to pick up my own pumpkins!
Pam@over50feeling40
September 13, 2012 at 9:14 am (UTC -4) Link to this comment
You just inspired me to give this a try and move away from canned pumpkin! I came by from the blog hop and I am really glad that I did. I hope you can stop by my blog and say hello!!
Christina @ Play Eat Grow
September 13, 2012 at 10:12 am (UTC -4) Link to this comment
I’ve never tried roasting a whole pumpkin before. That seems like a low-work way to get some delicious fresh pumpkin. Thanks for the tips!
Erin @ A Crafty Cook
September 13, 2012 at 11:23 am (UTC -4) Link to this comment
This looks so easy and I bet it tasted better than the canned stuff. I’d love it if you stopped by my link party to share. http://acraftycook.blogspot.com/2012/09/1-month-of-fun-september-link-party.html
Miz Helen
September 13, 2012 at 5:40 pm (UTC -4) Link to this comment
Your little helper is just adorable. This is a great tutorial for preparing the pumpkin, and the puree will be so good for cooking. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Danni Baird
September 13, 2012 at 6:00 pm (UTC -4) Link to this comment
This is great! I always thought you had to cut them up first!
@noel_Rocs DaydreamingRealist.com
September 13, 2012 at 10:34 pm (UTC -4) Link to this comment
oooh what a pretty mum!! Your recipe/method looks awesome! I freeze basically everything, because it let’s you make really great stuff later
I’ll definitely do this after we take our little one pumpkin pickin’ for Halloween 
Following you from the wkend blog hop
I’m Daydreaming Realist if you wanna follow back
STLAVONLADY - Scatterbrained In St. Louis
September 13, 2012 at 11:31 pm (UTC -4) Link to this comment
Very interesting. I just might try that this year. I have never thought or heard of doing this. I love cooking with my daughter too. Thanks!!
Julie from Stlavonlady – Scatterbrained In St. Louis
April @ The 21st Century Housewife
September 14, 2012 at 8:07 am (UTC -4) Link to this comment
I have never cooked pumpkin (I confess to using canned!) but this looks like a really straight forward process, and I do love roasted pumpkin seeds. I remember my late Dad would clean and roast the seeds after we made Jack o’Lanterns at Hallowe’en. They were such a treat!
Diane
September 14, 2012 at 10:14 am (UTC -4) Link to this comment
My Dad taught me when I was a kid at halloween too. I still do it every year, now it’s with my grand children
Katie
September 14, 2012 at 9:57 am (UTC -4) Link to this comment
I need to try to process my own pumpkin this year. This looks so simple!
Katie @ Horrific Knits
Michelle
September 14, 2012 at 12:22 pm (UTC -4) Link to this comment
Diane, this is an awesome tutorial. I have never made my own pumpkin but I just might give it a try now. I use so much during the Fall and Winter it would probably be cost effective. Love the helper in the kitchen too, she is darling
Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share next week! Have a wonderful weekend 
Michelle
Katherines Corner
September 16, 2012 at 8:34 am (UTC -4) Link to this comment
oh my goodness I bet that smelled great cooking. I don’t cook with pumpkin much. But I love this idea I may try it. Thank you for sharing at the Thursday Favorite Things hop. Your participation helps make it a success.I’m sorry I am slow to visit this week as I am fighting a nasty head cold and my time on the computer has been limited.Wishing you a beautiful day .
Diane
September 16, 2012 at 10:27 am (UTC -4) Link to this comment
Sorry to hear that you are ill. Feel better soon
Lyza @ Chic Shades of Green
September 16, 2012 at 6:12 pm (UTC -4) Link to this comment
Thanks for the directions, I always let them rot
, but lucky for me those rotten pumpkins from last year volunteered in my garden so I have at least 3 this year and would love to do something with them.
K @ Claiming Our Space
September 17, 2012 at 6:51 am (UTC -4) Link to this comment
I cooked pumpkins last year for the first time and was amazed at how easy it was. Though our cooked pumpkin is for the dog since a bit in her breakfast is good for her digestion. Thanks for sharing on Tout It Tuesday. Hope to see you tomorrow.
Elsa
September 17, 2012 at 8:16 am (UTC -4) Link to this comment
Wow, that definitely was easy. I thought it would be a pain to do, so I’ve always avoided it. Thanks for sharing with Hearth and Soul. I can’t wait to start freezing pumpkin puree this year.
Jamie @ Love Bakes Good Cakes
September 17, 2012 at 11:20 am (UTC -4) Link to this comment
Thank you so much for sharing this at All my Bloggy Friends last week. I can’t wait to see what you share tomorrow!
Cindy (Vegetarian Mamma)
September 19, 2012 at 2:54 pm (UTC -4) Link to this comment
That is so easy! I feel like I can smell it!!
Thanks for linking up at our Gluten Free Fridays party! Its awesome bloggers like you that make our party wonderful! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 
See you next Friday! Cindy from vegetarianmamma.com
Amanda @Natural Living Mamma
September 21, 2012 at 7:38 pm (UTC -4) Link to this comment
This is very convenient timing! We just bought 4 pie pumpkins. I am going to try this.
Thanks so much for sharing on Natural Living Monday!
Linda
September 22, 2012 at 1:35 pm (UTC -4) Link to this comment
This is how I cook spaghetti squash and it’s really easy. I confess that I don’t cook pumpkin anymore. I used to skin it, cut it up in chunks, and boil it on the stove. Lots of work there. But baking is a really easy option. Yea, it’s doable. Thanks for the tip. I love it. But it’s the freezing part that’s even better. Then you have the real pumpkin, homecooked, ready to go whenever you need it. Thanks for hooking up to the Pumpkin Party!! Best wishes, Linda
Leanne
September 26, 2012 at 11:00 pm (UTC -4) Link to this comment
I can’t wait to do this! I didn’t know you could cook a whole pumpkin. The last time I cooked pumpkin, I sliced it in half and did it that way, but at least now I can double the amount that I cook!