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Homemade Pumpkin Puree

photo (11)Make homemade Sugar Pie Pumpkin Puree in 5 easy steps!

1. Depending on the size, select a couple of small-ish pumpkins. Cut the pumpkin in half. With a spoon or a scoop, scrape out the seeds and pulp from the center.

2. Place all the seeds into a bowl (you can roast them later and make pepitas). 

3. Place pumpkin pieces on a baking sheet and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender. 

4. Peel off the skin from the pumpkin pieces until you have a big pile of the stuff. If you have a food processor, throw in a few chunks at a time. 

5. Pulse the pumpkin until smooth. If it looks too dry, add in a few tablespoons of water during the pulsing to give it the needed moisture. Dump the pureed goodness into a bowl, and continue pureeing until all the pumpkin is done.

You can either use this immediately in whatever pumpkin recipe you’d like, store it in the freezer for later use.