How to Make Pumpkin Puree

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Pumpkin Puree Recipe

Ingredients:

1 or more sugar pumpkins or sugar pie pumpkins

Directions:

1. Preheat the oven to 325 degrees.
2. Rinse off the pumpkin, if necessary.
3. Lop the top off.
4. Slice it in half.
5. Scoop out the seeds. It’s okay if there are a few strings left. (Save the seeds and make these or these!)
   
6. Lay cut side down on a foil-lined baking sheet.
   
7. Cover with foil.
8. Bake for about 1 hour, or until a fork easily pierces the pumpkin.
9. Let cool for about 30 minutes, or until it can be easily handled.
10. Peel the skin off. Depending on the pumpkin, sometimes it peels right off, and sometimes you need to scrape the flesh off with a spoon.
    Oh, and this can be messy business – don’t say I didn’t warn ya!

    

11. Place the pumpkin meat into a food processor or blender. I don’t have a big girl food processor yet, so I do a little bit at a time in my 4-cup food processor. It works!
12. Pulse or blend the cooked pumpkin until it’s a smooth consistency.
13. That’s it! Pureed pumpkin! I like to freeze it in 1/2 cup portions – and I even have a mini pumpkin cake tin that’s oh-so perfect.
    I just plop the pumpkin in, freeze it, remove it, and put the pieces in a labeled freezer bag. You can also place the pumpkin directly in the bag, carefully squeeze the air out, and flatten the puree so it stores nicely.

    

Now you can make Pumpkin Dog Biscuits! Or Maple Pumpkin Oat Muffins or Pumpkin Curry Soup! Or Chocolate Chip Pumpkin Bread! (Sorry. I get a little weirdly excited about pumpkin puree.)

Enjoy!

More goodies like this:

• Spiced Pumpkin Buttermilk Waffles with Cinnamon-Honey Butter
• Crock Pot Pumpkin Butter
• Pumpkin Pancakes with Buttermilk Caramel Syrup and Toasted Hazelnuts
• Pumpkin Dog Biscuits
• Sweet, Spicy, and Savory Pumpkin Seeds