How to Make Pumpkin Puree. As convenient as it is to go pick up a can of pumpkin at the store, there is great satisfaction in making your own.
And if you’re not into having the largest pumpkins in the neighborhood, you can just buy cute little sugar pumpkins a week before Halloween, carve them, and then bake to make your puree. Less waste. More satisfaction. Yay team!
How to Make Pumpkin Puree
Use pie or sugar pumpkins.
Cut the pumpkin into about 4 quarters.
Remove the stringy insides and the seeds. Separate seeds and save for sugared pumpkin seeds. Stringy pumpkin guts can go in the garbage or compost pile.
Line baking sheet with parchment paper. Lay with the cut side down on a baking sheet.
Bake at 400°F for 35-40 minutes or until it is soft.
Remove the pumpkin from the skin.
Place the pumpkin into a food processor and pulse until pureed.
Preserve in an airtight container or freezer bags in the refrigerator or freezer until ready to use for a gorgeous pumpkin pie or whatever your little heart desires. I recommend measuring it into half or one cup portions so it is easy to grab and use for your recipes.
Use your pumpkin in these awesome recipes.
Pumpkin Scones with Maple Frosting
Pumpkin Muffins with Cinnamon Streusel
Pumpkin Pancakes with Maple Cream Cheese Sauce
Pumpkin Whoopie Pies with Hazelnut Mousse Filling
Pumpkin Crepes with Cream Cheese Filling
Pumpkin Pecan Cream Cheese Bread Pudding with Warm Caramel Sauce