Pumpkin Puree (homemade)
There’s nothing like the taste of fresh pumpkin in any recipe calling for pumpkin. It is so simple to make and easy to store.
I like to buy pumpkins from local farms and have on occasion grown my own, but if you are pressed for time or don’t have local pumpkins available you can buy them at the grocery store. In the Midwest pumpkins are widely available in the fall, which is why I like to make several batches in the fall. The seeds can also be saved and are great roasted!
- Prep Time: 15m
- Cook Time: 1h 30m
- Total Time: 2h
- Serves: 4
Ingredients
- 2 small/medium sweet pumpkins
Instructions
- Preheat oven to 425 degrees. Wash pumpkins and pat dry. cut pumpkins in half carefully. I carefully cut around the thick stem and then cut down each side until it splits in half. Remove the pulp and seeds. Save the seeds if planning to roast. place the pumpkin halves open side down on parchment paper lined baking sheets. Bake for 1 to 1.5 hours, until soft. remove from oven and cool. Once cool enough to handle scoop out the pumpkin measure 2 cups for each container, label and place in freezer.
