Homemade Pumpkin Puree requires just a few easy steps for a healthy and delicious base for all of your favorite pumpkin recipes!
"This came out fabulous! And so easy. I bought more pie pumpkins to make more purée because I use it year around. Thanks so much!"
-Susan
• 2 small baking pumpkins, such as sugar pie pumpkins, approximately 2 ½ pounds each
Slice off the tops of the pumpkins. Cut the pumpkins in half, then remove the seeds and the pulp.
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Lay the pumpkin halves face-down on a prepared baking sheet. Bake until tender and then cool.
Scoop the baked pumpkin into the bowl of a food processor.
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Process the pumpkin puree until smooth and creamy, adding a spoonful of water at a time, only if necessary.
Transfer the pumpkin puree to an airtight container and refrigerate for up to a week. Or freeze.
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"Delicious! So much better than pumpkin puree from a can!"
-Tammy
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