It’s prime pumpkin season, and recipe blogs are booming with pumpkin recipes of all kinds – pumpkin lattes, pumpkin pies, pumpkinseeds, pumpkin waffles, even pumpkin stew. With pumpkins everywhere this time of year, why buy the canned pumpkin puree with all the preservatives when you can make unprocessed, all-natural pumpkin puree right in your own home?
Follow these simple steps and you will have homemade pumpkin puree (minus the can) in no time!
Homemade Pumpkin Puree
ingredients
- pumpkin
instructions
- Cut the stem off the pumpkin, then cut the pumpkin in half.
- Next, use a spoon to remove all the seeds and pulp from the pumpkin (fair warning, this requires a bit of elbow grease). Save the seeds! We will use them for a pumpkin seed recipe to come!
- Cut the pumpkin into slices about 2? wide and place on a lightly oiled backing sheet. Bake for 45 minutes at 350 degrees until the pumpkin piece edges begin to brown.
- Remove from the oven, and let cool. Then, using a spoon, scrape the pumpkin puree away from the peel.
- Place the pumpkin puree in a bowl, and discard the peels.
- Finally, use a potato masher to create your homemade pumpkin puree.
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