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Never buy canned pumpkin again!
In Australia they don't have canned pumpkin so I had no choice but to make my own - best.thing.ever. I use a kind of pumpkin called 'Jap' or 'Japanese' here, in the US it is called Kabocha. You can also use a Butternut Pumpkin/Squash.

You can steam or roast the pumpkin - roasted is sweeter and richer but steamed is quicker! Make extra and freeze it for later.

See below for quantity *Note

Posted by JJ from Sydney, New South Wales, Australia • Published 6th December 2012 • See JJ's 5 projects »

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Emo Chick favorited Pumpkin Puree 10 Jan 21:10
KelliDroze added Pumpkin Puree to Ingredients 27 Oct 23:25
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KelliDroze added Pumpkin Puree to Sweet 07 Jan 23:24
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KelliDroze added Pumpkin Puree to Sweet 07 Jan 23:23
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KelliDroze added Pumpkin Puree to Sweet 07 Jan 23:22
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Step 1
For Steamed Pumpkin Puree:
Cut pumpkin flesh into large chunks, remove seeds and stringy bits.
- Steam for approximately 20 minutes until very, very soft when pierced with a fork.
- Scrape off skin and puree.
Step 2
For Roasted Pumpkin Puree:
Cut pumpkin flesh into large wedges, remove seeds and stringy bits.
- Rub with a bit of oil or melted butter if you wish, this is not required.
Step 3
Roast at 350 F (180 C) for approximately 1 hour until very soft when pierced by a fork.
Step 4
Cool, remove skin and any particularly charred bits.
- Puree until smooth.
I use a stick blender for this but a food processor is fine too.
- If you have to do it by hand, use a large spoon to press through a fine wire sieve to make it velvety and smooth.
Step 5
There you have it, homemade Pumpkin Puree! Use if for anything you wish like soup...
Step 6
... or pie. You know I go for pie every time.
*NOTE:
- A 2.5 lb pumpkin produced approximately 1 lb of puree so if you work off a reduction of about half on the weight of your raw pumpkin you are pretty safe.
- A standard 15 oz can of pumpkin is approx 1 3/4 cups. There are 16 oz in 1 lb