Pumpkin puree is about the EASIEST thing to make.
Sure, you can buy the pre-canned pumpkin puree, but did you know that canned stuff isn’t really pumpkin? It’s a squash. Still good, and pretty close, but NOT pumpkin.
So, make your own! You will feel more accomplished, and it tastes oh-so good!!
Here is how to make your pumpkin puree.
First of all, you can use those big old Jack O’ Lantern pumpkins, but they aren’t as sweet as the small baking pumpkins. The pumpkins that are super yummy to use are the ones that are about as big as a small volleyball.
Cut your pumpkin in half from top to bottom, and place halves on a cookie sheet baking pan, flesh side down.
Bake your pumpkin in a 350 degree oven for about 40 minutes. You want to cook it until the meat is soft, and easily pulls away from the skin.
When your pumpkins are done, take them out of the oven, and let them cool.
Scoop out the seeds — you can use them for roasting, or you can throw them in the trash.
Take the cooled pumpkin flesh, and put it in a food processor or blender, and blend until smooth.
Put pumpkin puree in a food-safe container, and keep it in your fridge up to a week. If you prefer to freeze it, the pumpkin puree will keep for about 3 months.
THAT’S IT!! You can use your pumpkin puree in ALL KINDS OF THINGS!! You totally need to try this Pumpkin Chili Soup. It is OMG good!!
- 2 Baking Pumpkins
- Salt (if desired)
- Cut pumpkins in half, top to bottom.
- Roast, flesh side down in 350 degree oven for 40 minutes.
- Scoop out seeds -- to trash.
- Scoop out flesh -- to bowl.
- Add salt to taste (if desired).
- Blend or mix until smooth.
- Add puree to food safe container.
Add salt to taste if desired.