See Homemade Roasted Pumpkin Puree on A Beautiful Plate.
An easy tutorial for making fresh roasted pumpkin puree, which can be used in all of your favorite fall and holiday recipes this year. Use it for these homemade pumpkin ice cream drumsticks!
Homemade pumpkin puree! Let’s discuss it.
Let me start off by saying that I totally understand the argument for not making pumpkin puree from scratch. Most of us live within proximity of a grocery store that sells reliable and great pumpkin puree for less than $2.00 a can. Let’s face it, most pie pumpkins cost at least $1.00/lb, so financially and logically, canned pumpkin puree makes a lot of sense.
I use canned pumpkin puree 99% of the time and you’d be hard pressed not to find a can of it in my pantry at any given time throughout the year.
On the flip side, I can personally attest that homemade roasted pumpkin puree is worth the effort (and I use the word “effort” lightly, because it requires very little active time and work, just a few more dishes!) every now and then.
Would I use it for regular pumpkin muffins or a loaf of pumpkin bread? Um, no. Probably not. I’m not sure if the average person would be able to tell the difference in a normal baked good.
I would recommend using it for a few things: homemade pumpkin pie for Thanksgiving (if you’re going to the trouble of making pie crust and everything else from scratch, why not?), any type of pumpkin sauce or filling (for pasta, etc.), and any dish where pumpkin is the one and only star of the show.
When you pull a pumpkin pie (made with your very own homemade pumpkin puree!) out of your oven on Thanksgiving this year, I guarantee you will feel all sorts of good feelings. Accomplishment and maybe a healthy dose of Martha Stewart-esque pride. It’s the little things, right?