This Pumpkin Puree is super easy to make, tastes very delicious, no comparison to the store-bought at all. You can also refrigerate it for up to four weeks. This will give you plenty of time to make many delicious recipes that call for pumpkin puree!
Simple Steps How to Make Pumpkin Puree
Preheat oven to 350 F. Rinse, pat dry with a paper towel, and cut the pumpkin in half.
Remove pumpkin seeds. Clean the pumpkin flesh from the fibers by scraping them off with a spoon.
Cut the pumpkin into small pieces and place them onto a large 15 X 22 baking pan.
Bake pumpkin for 1 hour at 350 F (180 C) or until knife inserts into it easily.
After its done baking, remove from the oven and let cool completely before processing.
Using regular table spoon separate cooked pumpkin flesh from the skin and place into a food processor.
Blend for about 3 minutes or until smooth.
Fill a small snack Ziploc bag with a cup of puree. Freeze lying flat. Or you can store the pure in jars coved with lids refrigerated for up to 4 weeks.