Pumpkin Puree

Homemade Pumpkin Puree is so simple, requires very little

clean up and tastes far better than canned puree!

Growing Sugar Pie Pumpkins is a lot of fun, but boy, it can be overwhelming with how many grow! One of my favorite ways to use these pumpkins is to make puree out of them. Since I bake a lot, especially during this time of the year, it's wonderful to have fresh homemade puree ready for baking.

Pumpkin Puree

Yields: 1 large Jar

Total-time: 2 hours

Equipment: Baking sheet pan, parchment paper, butcher's knife, large bowl, spoon, food processor, & 1 large glass jar with lid.

Ingredients

1 medium sugar pie pumpkin, skinned rinsed and dried

Directions

Pre-heat oven to 400 degree F.
Line a baking sheet pan with parchment paper, set aside.
Rinse and pat dry your pumpkin, then on a dry and clean surface, using a sharp knife, carefully cut and remove the top of the pumpkin, as you would carving a pumpkin. Discard, or compost the top.
Use a spoon to clean out the pumpkin, removing all the seeds and placing them in a large bowl. *Don't toss the seeds if you plan on roasting them later.
Then, carefully cut the pumpkin in half. Place each half on your prepared baking pan.
Place in the oven and bake for about 40 minutes, or until you can pierce a fork easily through the skin.
Remove the softened pumpkin from the oven and allow it to cool for about 1 hour.
After the pumpkin has cooled, use a spoon to scoop out the meat of the pumpkin and place it in a food processor.
Pulse until the meat of the pumpkin is smooth and creamy. Pour the puree into a large glass jar and seal it. Place in the refrigerator until ready to bake with it! Should last about a week.