Normally, we carve out the pumpkin for Halloween and can not use the pumpkin for pulp. This year, because of everything going on and having no trick or treaters, I cut up the pumpkin and made puree. To get the strongest pumpkin flavor you really want to use a small pumpkin. Jack O’Lanterns don’t make the best puree for pies. Since I was using this for maybe one loaf of pumpkin bread and the rest for frozen Kong treats for the pups I didn’t care.  Because I’m never sure what I’ll be making with the puree I don’t add any olive oil or seasonings.

Pumpkin Puree

Pre-heat oven at 350. Carve out your pumpkin, removing all seeds and pulp. Make sure to save the seeds for toasting! Once you’ve gotten the pulp out take a spoon and make sure you have gotten most of the stringy pulp off of the rind. Cut the rind of the pumpkin into pieces. Don’t worry about the skin, that will come off after roasting.

Place pumpkin rinds onto a cookie sheet, doesn’t matter if it’s skin side down or up. Roast in oven for about 30 minutes, or until fork tender. Remove from oven and scrap skin off. I usually just take a knife and a fork and slide the skin off but sometimes you’ll need to cut it off. Cut the roasted pumpkin into roughly 1 inch pieces and toss into your food processor. Pulse until well blended. If the puree is too dry add a tablespoon of water at a time until you get a nice consistency. If puree is too watery then strain through a cheese cloth.
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You can either freeze your puree and save for a later date, put it in the refrigerator for a few days until you have the energy to bake something, or get to baking now! This puree,since it’s a little watery,  makes great dog snacks once frozen and also makes decent baby food!