HOW TO MAKE YOUR OWN PUMPKIN PUREE
Fresh homemade pumpkin puree is a piece of cake (or pie)! Here's how to do it.
Provided by Kare for Kitchen Treaty
Time 1h15m
Number Of Ingredients 4
Steps:
- Preheat the oven to 325 degrees Fahrenheit. Line baking sheet(s) with foil (this is optional, but helps make clean-up easier).
- Wash the pumpkin to remove any residual mud or debris. Cut off the top of the pumpkin, then slice it in half. Use a sturdy spoon to scoop out the seeds. It's okay if there are a few strings left. Lay the pumpkin halves cut-side down and cover tightly with more foil.
- Bake for about 1 hour, or until a fork easily pierces the pumpkin. Let cool for about 30 minutes, or until it can be easily handled.
- Peel the skin off. Depending on the pumpkin, sometimes it peels right off, and sometimes you need to scrape the flesh off with a spoon. Place the hunks of pumpkin flesh into a food processor or blender.
- Pulse or blend the cooked pumpkin until it's a smooth consistency. You may need to add a little water - a teaspoon at a time - to get it moving, if your pumpkin was particularly dry.
- Use in pumpkin recipes just like you would canned pumpkin. Keeps refrigerated in an airtight container for 3-4 days; keeps in the freezer for several months.
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