Pumpkin is a fabulous fall ingredient and you can make a lot of different recipes with it! Many recipes that include pumpkin call for pumpkin puree and although canned pumpkin puree is pretty convenient, it’s also super easy to make your own! Pumpkin puree is made by roasting smaller ‘pie’ pumpkins in the oven until the flesh on the inside is tender enough that you can mash it up and puree it. You start by cutting the pumpkins in half and scooping out the seeds (save the seeds to make toasted pumpkin seeds) before roasting it in the oven. By the time the pumpkin has finished roasting the flesh is nice and tender and it easily comes off of the skin so you can scoop it out with a spoon. The only thing to do after roasting is to either mash the pumpkin or puree it in a food processor until it is nice and smooth. Homemade pumpkin puree is so easy to make and it can be used in any recipe that calls for pumpkin puree! Look below the recipe to find a bunch of ideas as to how to enjoy it!
How to Make Pumpkin Puree
Easy homemade roasted pumpkin puree that can be used in any recipe calling for pumpkin puree!
- 1+ pie pumpkin(s)
- Place the pumpkin halves face down on a baking sheet and bake in a preheated 400F/200C oven until soft, about 30-90 minutes depending on how thick the pumpkin is.
- Scoop the flesh from the pumpkin and mash with a fork, masher or in a food processor.
Tip: Make toasted pumpkin seeds!
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