How to Make Homemade Pumpkin Puree – It’s Simple and Easy!
December 5, 2013
Making your own pumpkin puree is a simple and easy process that can really improve the flavor of any pumpkin recipe. Plus, you can freeze the pumpkin puree so you can do a large batch all at once then have fresh pumpkin puree on hand anytime you need it for cooking or baking! I suggest freezing the puree in 1 cup amounts. The recipe below uses 1 small sugar pumpkin, which gave me about 1 to 1 ½ cups of delicious homemade pumpkin puree.
Start by picking a sugar pumpkin that is heavy for its size.
Using a very sharp knife, chop off the top of the pumpkin and then cut the pumpkin in half.
Scrap out all the seeds and set aside. These can be really delicious roasted on a low oven with salt, pepper, and spices of your choosing!
Cut pumpkin into uniform sized pieces.
Place on a baking sheet skin side up and bake in a 350 degree oven until soft, about 45-55 minutes.
Once pumpkin pieces are cool enough to touch, use fingers or a flat knife to peel skin off. Puree pieces in a food processor or a good blender. The pumpkin puree can be used immediately or frozen in 1 cup amounts! Happy baking 🙂
Easy, delicious homemade pumpkin puree
1 sugar pumpkin
Preheat oven to 350 degrees.
Chop off the top of the pumpkin then cut the pumpkin in half. Scrap out all the seeds and set aside. Cut pumpkin into small, uniform sized pieces and arrange in a single layer skin side up on a baking sheet. Bake in oven until soft, about 45-55 minutes.
Once pumpkin pieces are cool enough to touch, peel skin off with your fingers or a flat knife. Place in a food processor or good blender and blend until smooth.
Use immediately or freeze for future cooking :-).
<br>I suggest freezing in 1-cup increments.