I become a bit melancholy when canned pumpkin puree leaves the market shelves around January. This year is going to be different and naturally the troubleshooter in me is coming out. I’m going to make my own pumpkin puree, freeze some and stockpile! I win! Sayonara pumpkin withdrawals.
Note: Using a jack-o-lantern pumpkin will not yield the same results!
Preheat oven to 400 degrees.
Carve a hole in the top of the pumpkin and cut the pumpkin in half. Scrape-off the stringy fibers. If you like, save the pumpkin seeds for roasting later! Place the pumpkins flesh-side-down on a baking sheet.
Roast in the oven for 45 minutes. Remove and allow to the pumpkin to come to room temperature.
Scrape the flesh from each pumpkin half and place in a food processor or blender. Puree until smooth and creamy.
Enjoy! You’ve just made pumpkin puree. The difference in taste from canned versus homemade is outstanding.
Store in an airtight container in the refrigerator or freeze some in an airtight container for later use.
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Thanks for the instructions. Mine only needed to cook about 40 minutes, maybe even a little less. I didn’t taste it, but that isn’t a concern since I just plan on using it for cooking 
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frogdoc on 12.6.2010
I do this every year when pumpkins are a dime a pound at the local grocery store. I’ve used a pressure cooker too. And don’t forget to roast the seeds! My family loves the seeds more than the pumpkin itself.
rsporer on 11.27.2010
We put our pumpkin in foodsaver bags. It keeps for at least a year. I use all the pumpkin year round until the next season.
lpey on 10.29.2010
How long will this stay fresh in the freezer?
hurseygirl on 10.19.2010
I just learned this year that you can cook your pumpkin in the crock pot. Works fantastically and stays nice and moist.