There are so many terrific recipes calling for pumpkin puree this time of year, and honestly, it is so easy making this yourself.
Now, make sure to grab a Sugar Pumpkin. These are the best for a puree and you just won’t get the right flavor from others.
To get started, simply use a knife to pop the stem off, cut the pumpkin in half and scoop out the seeds. (You know not to throw the seeds, right? Roast those up for some amazing taste and nutrition.)
Line a pan with parchment paper and place them in the oven for about 1 1/2 hours.
Scoop out the flesh…
…and put flesh into a food processor. Puree until smooth consistency.
And I’m happy to report that you can freeze your puree! I scoop one cup of puree into baggies and label it. This way I can pull it out any time I need it and it’s healthier then puree from a can.
Try the puree in one of these delicious recipes: