Homemade Pumpkin Puree
Every pumpkin recipe starts with a good pumpkin puree. Making pumpkin puree is easier than it sounds and you’ll have some on hand any time the fall baking bug bites!
Ingredients
- 2 small pumpkins
Directions
Take your small pumpkins and cut them in half. Scoop and scrape the seeds and pulp from the center of each half. Reserve seeds in a separate bowl for roasting!
Place pumpkin pieces on a baking sheet and roast at 350 for 45 minutes, until fork tender.
Peel off the skin, and add a few chunks at a time into your food processor or blender. If you’re using a blender add a little bit of water.
Pulse the pumpkin until smooth. If it looks dry, add a tablespoon or two of water while pulsing to add moisture.
You can use your puree immediately in any pumpkin recipe you’d like, or you can store it in the freezer for later use.
