Wondering how to turn that cute little pumpkin into some puree? It’s so easy and tastes amazing.
Preheat the oven to 350 degrees.
Wash and dry your pumpkin.
Slice off the stem.
Cut the pumpkin in half.
Scrape out the seeds and pulp with an ice cream scoop or spoon. (save the seeds for roasting)
Lay the two halves face up on a baking sheet.
Bake for 40 – 50 minutes or until fork tender.
Cool the pumpkin on a baking rack.
Once cool, squeeze the pumpkin over a bowl to release any moisture.
Scrape the flesh away from the skin and put into a blender or food processor. Blend for a few minutes until it looks smooth.
1 7/8 cups of puree is equal to one 15 oz can of commercial pumpkin puree.
What do you like to use pumpkin puree for? Have you ever made your own?
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