Homemade Pumpkin Puree
It's so easy to make from scratch, homemade pumpkin puree to use immediately in all sorts of delicious fall treats or freeze for later use.
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Servings7 cups
Ingredients
- 2 small pie pumpkins
Instructions
- Preheat your oven to 350º Fahrenheit. Wash and dry each pie pumpkin thoroughly.
- Cut off the stem and then slice the pumpkin in half from top to bottom. Scoop out any seeds and stringy pulp (save the seeds for roasting!)
- Place each half cut-side up on a baking sheet lined with parchment paper. Bake for 45 minutes to an hour or until the flesh is soft and the skin can easily be pierced with a fork. (See note below on cooking time and amounts.)
- Remove the pumpkins from the oven. Carefully peel off the skin, leaving behind the flesh. Blend or mash the flesh using a food processor, a food mill, or a potato masher until it is smooth and lump-free. If needed, add a tablespoon or two of water so the pumpkin blends easier.
- The pumpkin puree can be used immediately, stored in the refrigerator for about 5 days, or cooled and placed into freezer-safe bags and frozen. One can of 100% pumpkin puree equals slightly under 2 cups homemade. Enjoy!
Notes
*The size of your pumpkins will affect the cooking time as well as how much pumpkin puree you end up with. After slicing in half, a pumpkin that measured 6" by 7" ended up yielding about 5 cups of pumpkin puree. A sliced pumpkin that measured around 5" by 5.5" yielded about 3 cups of pumpkin puree.
