Easy Pumpkin Puree
Have fresh pumpkin puree all year long when you follow these easy steps on how to make your own pumpkin puree instead of using the canned version!
Equipment
Food Processor
Ingredients
- 2 whole pumpkin pie pumpkins
Instructions
- Preheat oven to 350 degrees.
- Thoroughly wash the whole pumpkins, then cut in half. Scoop out all of the seeds and save for roasting later.
- Spray a parchment lined baking sheet with nonstick spray. Lay the pumpkin halves on the sheet skin side up. Roast for 50-60 minutes or until fork tender.
- Remove from the oven and let cool.
- With a spoon scoop out the flesh and add to a food processor and blend until smooth.
- Separate into 1 cup portions and use some right away or store all portions in airtight containers in the freezer.
Notes
- Make sure you use sugar/pumpkin pie pumpkins to make your puree
- The amount of puree you get will vary on the size of the pumpkins you use. We got about 3 1/2 cups from our pumpkins
- For instructions on how to roast pumpkin seeds, visit our blog post HERE
Tried this recipe?Let us know how it was!