We had an abundance of pumpkins in our garden this year. We decided to try to make homemade pumpkin puree and keep it in the freezer to have on hand for this upcoming holiday season where pumpkin dishes are made so many times.
The large pumpkin I used yielded 5 cups of pumpkin puree. The amount you get will completely depend on how large or small your pumpkin(s) is/are.
pumpkin(s) - make as many as you want!
Preheat the oven to 350.
Slice the large pumpkins into smaller chunks easier to handle.
Scrape out all of the pumpkin "guts" (seeds and a majority of the stringy stuff...if you miss some of the stringy stuff, it is no big deal).
Place the pumpkin pieces on a large cookie sheet face up or face down (I put mine face down).
Bake for 45-60 minutes until the pumpkin can be easily pricked with a fork.
Remove the pumpkin from the oven.
Peel/slice the skin and any remaining "stringy stuff" off of the roasted pumpkin.
Put the pumpkin chunks in a food processor or blender and blend until it is smooth (the same as canned pumpkin puree).
You may need to add a few tablespoons of water to the puree while it is blending if the pumpkin is too dry.
Using a fine strainer or cheesecloth, strain the puree for a few minutes and remove any excess water.
Use immediately in a recipe or keep in the refrigerator for 24 hours.
Freeze any remaining puree in 1 C (or any increment you choose) amounts in plastic bags.
This recipe was adapted from multiple sources and my mom.