Homemade Pumpkin Puree

Pie Pumpkins

If you’ve never made your own homemade pumpkin puree, you’re in for a treat. Canned pumpkin is certainly convenient, but it can’t match the flavor of what you can easily make in your own kitchen. Once you’ve tried fresh pumpkin puree, you’ll never go back to the canned stuff!

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Homemade Pumpkin Puree

Ingredients

Pie Pumpkins

Instructions

Preheat oven to 300˚ F
1. Cut pumpkin into pieces. Cut out the stringy pith and seeds (Be sure to save the seeds to make delicious Roasted Pumpkin Seeds.
2. Place pumpkin into a roasting pan, skin side up. Add about 1/4" of water. Bake pumpkin in preheated oven, uncovered, for about 1 hour or until it is tender when tested with a fork.
3. Remove pumpkin from oven and let cool until easy to handle.
4. Cut away the skin. Puree pumpkin in a food processor or blender.
The pumpkin puree can be used in place of canned pumpkin in your favorite recipes.

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How to Make Homemade Pumpkin Puree

Roasted Pumpkin

 Cut pumpkin into chunks. Remove seeds and pith. Place in roasting pan and bake in a

300˚ F oven for about 1 hour or until pumpkin is tender.

Pumpkin Puree

Remove skin from pumpkin. Puree in blender or food processor until smooth.

Packaged Pumpkin Puree Ready for the Freezer

Use the pumpkin puree immediately or package and store in the freezer.

Frozen pumpkin puree is best if used within 3 months.

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