How to Make Homemade 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!

Sugar pumpkins work best. If using jack-o’-lanterns, bake before molding occurs and clean well first. Large pumpkins usually do not work well as they are flavorless.

Cut pumpkin into about 4- to 6-inch pieces.

Remove stringy insides of the pumpkin and the seeds. Separate seeds and save for roasted pumpkin seeds. Stringy pumpkin guts can go in the garbage or compost pile.

Line baking sheet with parchment paper. Lay with cut side down on a baking sheet.

Bake at 375 degrees for about an hour or until soft.

Remove pumpkin from the skin.

Place the pumpkin into a food processor and pulse until pureed.

Preserve in an airtight container in the refrigerator until ready to use.

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