Homemade Pumpkin Puree

I prefer the fresh stuff over canned any time I cook with it, and now you too can make your own pumpkin puree.



1-2 Pie Pumpkins (these are the little pumpkins marked pie or candy roaster)


-Cut pumpkins in half, I cut mine vertical, but you can also cut horizontal. Spoon out seeds (can reserve those for roasted pumpkin seeds)

-Place face down in deep baking dish, add enough water so that there is some coating the entire bottom of pan.  Don’t over fill, you only want a small layer of water in the bottom.  Cover pan with aluminum foil.

-Bake 350 degrees for about 40 minutes (when pumpkin is fork tender it is done).

-Spoon out cooked pumpkin into food processor, process until smooth.  This can be frozen for about 6 months, and refrigerated about 1 week.


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