I’ll admit it’s much easier to pop open a can of pumpkin puree, but the fresh flavor of homemade pumpkin puree just can’t be beat. Make a large batch and freeze any leftovers for later. Who said you can only eat pumpkin in the fall??
Homemade Pumpkin Puree
- 2 sugar pumpkins, washed and stem removed
- 1/2 cup water
- Preheat your oven to 400.
- Cut your pumpkins in half, as you would any other squash.
- Scoop out the seeds, scraping with a spoon. Set seeds aside for later use.
- Place pumpkins flesh side down onto a sheet tray.
- Pour water onto tray.
- Roast for 40-50 minutes, depending on size of pumpkins, until tender.
- Remove from oven and allow to cool down enough to handle.
- The skin should peel right off. Place flesh into food processor in batches and puree until smooth.
- Store in an air tight container in the fridge for 1 week or freeze.
*yields approximately 8 cups pumpkin puree, too much? just roast one pumpkin.
Tomorrow I will share with you a delicious recipe using the pumpkin seeds. Be sure to clean, rinse and set them out to dry.
Here are a few of my favorite recipes using fresh pumpkin puree:
- Gooey Pumpkin Pie Cake
- Pumpkin Spice Latte
- No-Bake Pumpkin Cheesecake
- Pumpkin Coffee Cake
- Pumpkin Leek Soup
- Pumpkin Chocolate Chip Muffins