I’ve always wondered how hard it was to make pumpkin puree, so I went ahead and made it!  It definitely isn’t hard, but requires a little time.  And if you plan on roasting the seeds afterwards (you should!)- your oven will be running for a long time.  Not necessarily a bad thing when it’s getting chilly out!

Pumpkin puree can be used for any of your pumpkin needs.  It’s awesome in pumpkin pies and makes it truly homemade.  It is good in many other baked goods, such as Pumpkin Snickerdoodles, Pumpkin Pancakes, Whole Wheat Pumpkin Waffles, or Pumpkin Cream Cheese Stuffed French Toast.

Preheat oven to 350F.  Slice pumpkins in half, as pictured.

Scoop out the insides and save the seeds if you plan on roasting them.

Place the pumpkin halves on a foiled lined baking sheet, open side down.

Bake for 45-50 minutes, remove from oven and let cool.

Scoop out the soft pumpkin with a spoon and put in a food processor or blender.

There you have it, pureed pumpkin!

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