Homemade Pumpkin Puree Recipe

  • 2 whole Pie Pumpkins Or Sugar Pumpkins
  • 1/4 cup Water (optional)
Preheat oven to 350 degrees F. Slice pumpkin in half and remove stem. You can cut it in quarters if you want, or just leave it halved. Using a spoon, scrape out all of the stringy stuff and the seeds. (Save the seeds if you want to toast them). Spray a foil-lined baking sheet with non-stick spray. Place your pumpkin cut-side down on the sheet. Cook pumpkin in a 350 degree oven for about 45 minutes or until it's tender when pierced with a fork. When done, remove from oven and let cool on the baking sheet.

Using a spoon scrape out the flesh and discard the skin/rind. It should be easy to scoop right out. Place pumpkin pulp in a food processor and process until smooth. I used the blade attachment of my Cuisinart hand mixer. You can also just mash it with a fork or potato masher. If your pumpkin is on the dry side, you can add a little water to the pumpkin to get the consistency you want.

I drizzled in about 1/4 cup of water until it had the right feel. At this point you can use it in any recipe that calls for pumpkin puree or canned pumpkin. I froze mine in 2 cup measures in zip lock freezer bags. Most recipes I use call for a whole can which is 15 ounces. If the pumpkin puree has a little water in it just place the puree in a strainer and strain off the water before storing.

*Note: If the skin of you pumpkins is really hard you can bake the pumpkins whole for about 20 minutes first. Then remove from the oven let cool a bit and cut in half and proceed with the recipe as listed.

Recipe yields: about 4 cups pumpkin puree

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