If you are a fan of anything that has pumpkin in it, then you may already know this. If not, read on to find out what you can do to make a simple pumpkin into an ingredient widely used in a variety of recipes: pumpkin puree. Yes I know it’s not pumpkin “season”, but pumpkins are enjoyable year round when it comes to cooking whether it be in a pumpkin cake or even pumpkin hummus dip…
This recipe is probably one of the easiest. All you need is a pumpkin!
Cutting it in half, you’ll discover a craterful of seeds and stringyness that need to be scooped out.
Using a spoon or other utensil, remove the seeds and strings. The strings will be sort of difficult to take out so it’s fine, it doesn’t have to be perfect. You can save the seeds for roasting later instead of throwing them away.
Cut each half into pieces and put them on a baking tray for roasting.
Put them into the oven for about 40 minutes or until they look like this, all crinkly and slightly browned. (when you test it with a knife, it should feel like a cooked potato)
The tender pieces should be easy to peel now with a knife.
Blend a couple chunks at a time until the mixture is very smooth. Add a teaspoon of water if needed.
Package it in freezer bags for later use in yummy desserts, entrees, etc!
Homemade Pumpkin Puree
Makes: Depends on size of pumpkin (I got 7 cups from mine)
- Preheat oven to 350 F
- Cut the pumpkin in half and remove the strings and seeds. Save the seeds for roasting later
- Cute each half into pieces and place on a baking sheet
- After about 40 minutes of roasting or until tender, peel the pumpkin pieces with a knife
- Place the peeled pumpkin chunks in a blender (add a tsp of water if need be)
- Blend until the pumpkin puree is very smooth
- Package in freezer bags for future use