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–+ servings

Homemade Pumpkin Puree

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 3 cups

Equipment

  • baking sheet
  • Food Processor or Blender
  • parchment paper or silicone baking mat

Ingredients
  

  • 2 medium pumpkins 3-7lbs
  • water

Instructions
 

  • Preheat oven to 375°F. Cut the top off each pumpkin and then cut in half. Scoop out the inside of the pumpkin, seeds and guts. Place on a lined baking sheet. It doesn't matter if the inside of the pumpkin is facing up or facing down. Place in oven for 45 minutes.
  • You will know the pumpkins are finished roasting when the skins bubble away from the meat of the pumpkin. Remove from oven and allow to cool completely before handling.
  • Once pumpkins are cooled, peel the skin off and place the meat of the pumpkins inside a food processor or blender.
  • Begin blending and add 1 Tbsp of water at a time until the pumpkin becomes a smooth puree. Don't add water too quickly, you don't want the puree to be soggy. You want it to be a thick paste.
  • Once the puree reaches desired consistency, place in a container. The puree can be kept in the fridge for up to a week or freeze for up to a year. You can also can it.
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