In terms of motivating me to not rely on processed goods, there are definitely benefits to not being able to find the processed things I’ve relied on in the past here in Germany.

Last fall, motivated by a need want for all things pumpkiny and no canned pumpkin puree to be found, I was left with no choice but to figure out how to make it on my own.

Now, I won’t go as far as to say that the canned stuff isn’t good for you because it’s fine. Most of the time it is 100% pumpkin with no additives or preservatives save salt {but even then only in a few cases}. But the taste folks. Oh, the taste. If you’ve ever had a pumpkin pie with the real stuff… I’ll just say that there is a difference. A delicious, delicious difference.

Step One
Lob the top off the pumpkin and then cut it in half. {I enlisted the help of the Kiwi. Dull knives make this hard work.}

Step Two
Scoop out the seeds and guts. {Once you get the pumpkin in the oven you can go back and pick out all of the seeds for making pepitas!}

Step Three
Cut it into quarters and place on a baking sheet. Pop it in the oven on 350°F/175°C for an hour.

Step Four
After an hour, take the pumpkin out of the oven and let it cool for a bit until you can touch it comfortably.

Step Five
Scoop out the flesh of the pumpkin and put it in a food processor. Add a 1/2 cup of water and pulse, scrapping the sides occasionally, until its pureed to a consistency you’re happy with.

Step Six
You can use it immediately, or you can spoon it into a baggie or tupperware container and freeze it. I do about a cup of puree per bag so that I can defrost just one at a time. It will keep in the freezer for about 9 months I hear, but I’ve never tested it. The stuff is gone pretty quickly around here. The Kiwi loves him some pie.

There you have it folks–fresh pumpkin puree you can use to get your beta carotene fix in things like hummus, ravioli filling, pancakes, etc. Really, the possibilities are endless, so get to roasting and pureeing while the pumpkin gettin’ is good!