CIY: How to Make Homemade Pumpkin Puree
Why buy canned when you can make it yourself!
Thanksgiving is fast approaching, along with so many delicious holiday recipes to make that call for pumpkin puree. Why not make your own fresh pumpkin puree instead of buying the canned stuff?!
*Alongside the big, decorative pumpkins typically used for making jack-o-lanterns around Halloween that they stock at most markets, you’ll also see smaller pumpkins with names like “sugar pumpkins” or “pie pumpkins.” Large pumpkins tend to have watery and stringy flesh, so they’re not a great choice for cooking with. (bakingbites.com)
- 1x Sugar Pumpkin from your local farmer’s market
0 minutes 1 hour3
- Preheat oven to 325 degrees F
- Cut pumpkin in half, stem to base
- Remove seeds and pulp
- Cover each half with foil and bake in the preheated oven, foil side up: 1 hour – or until tender
- Scrape pumpkin meat from shell halves and puree in a blender
- Strain to remove any remaining stringy pieces
You can store it in the fridge and even freeze it for later use!