How to Make Pumpkin Puree

As the autumn kicks off, the supermarkets are flooded with ripe, luscious-looking pumpkins. And the very sight of these vibrant beauties has tempted me to make a big batch of pumpkin puree for my future culinary ventures. While jarred varieties are good, nothing compares to the freshness of homemade pumpkin puree. Their natural sweetness adds sparkles to dishes like desserts, soups, spreads and dips like hummus. However, make sure you choose the smaller, blemish-free pumpkins which are heavier than they appear for yummier results. So whip up a large batch, freeze and use whenever you have a pumpkin craving!

By ruchi

Skill Scale: Easy

Ingredients

pumpkin pies - 2

Instructions

Preheat oven to 350 F.
Wash and dry pie pumpkins.
Remove the stems by cutting with knife around the edges.
Turn the pumpkins upside down.
Cut the pumpkins in half.
Spoon out the seeds and stringy insides of the pumpkins. (Note - Don't throw the seeds away! You can use these pumpkin seeds for snack. Clean, dry, and roast the seeds in the oven)
Place aluminum foil on the baking sheet.
Place the sliced pumpkin pieces on baking sheets.
Bake for about 45 minutes to 1 hour until a knife can slide into the skin easily.
Remove from the oven.
Allow the pumpkin slices to cool before handling.
Scoop the flesh out with a spoon.
Add pumpkin in a food processor / blender.
Process until smooth.

NOTE: SEE PHOTOS BELOW.

How to: Pumpkin Puree

Preheat oven to 350 F. Wash and dry pie pumpkins.

Remove the stems by cutting with knife around the edges.

The stems are removed.

Cut the pumpkins in half.

Spoon out the seeds and stringy insides of the pumpkins. (Note – Don’t throw the seeds away! You can use these pumpkin seeds for snack. Clean, dry, and roast the seeds in the oven)

Place aluminum foil on the baking sheet. Place the sliced pumpkin pieces on baking sheets.

Bake for about 45 minutes to 1 hour until a knife can slide into the skin easily. Remove from the oven. Allow the pumpkin slices to cool before handling.