While moving to another country is exciting, it really makes you miss the little things from home like tacos, Home Goods, In n Out, Nordstrom, I could go on but in my case, it would be canned pumpkin purée. If you are anything like me and love Fall with its pumpkin everything (even before it was cliche), you’ll be needing lots of canned pumpkin purée for holiday baked goods; unfortunately, I’ve discovered that not every country in the world has canned pumpkin.
I now live in one of those countries, so I had to get creative and make my own canned pumpkin purée. While making your own is not as easy as picking up a can at your local grocery store, it’s not as difficult to make as you might think. So for those of you who don’t have access to the canned stuff at the store or want to know exactly what is going into their baking, this recipe is for you!
I used this very pretty crown pumpkin, which are always in the markets here – Kiwi’s love their pumpkin!
A shriveled up mess but oh so delicious.
All ready to go into some delicious baking!
- 4 - 6 lbs pumpkin, cut in half
- 1 teaspoon salt
- Preheat oven to 375 degrees F. Cut the pumpkin in half and scoop out the seeds. Place pumpkin cut side up on a sheet tray and sprinkle with salt. You may need to take a small sliver out of the side so it stands up. Bake for 40 - 45 minutes or until the pumpkin flesh is fork tender.
- Remove from the oven and let the pumpkin cool. Spoon pumpkin out of skin and place in a food processor. Working in batches, pulse until completely smooth. Place in an airtight container in the refrigerator. Pumpkin should keep for 1 week chilled.
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