Saturday, November 21, 2015

Fresh Pumpkin Puree

This was my first time making a homemade pumpkin puree. After making it from scratch, it is going to be hard to use canned pumpkin to make pumpkin pie ever again! Although the cooking time is long, all you have to do is walk away for a while, come back, and puree it in a food processor and, done!


2 small pie pumpkins

Preheat the oven to 350 degrees. Cut each pie pumpkin in half and scrape the seeds out into a bowl (save to make baked pumpkin seeds!). Place the pumpkins cut side down in a large baking pan. Fill water about 3/4 of an inch up the side of the pan (yes the pumpkins will be in water). Bake for 1 1/2 hours and test the flesh with a fork to make sure that it is fully cooked. Scoop the pumpkin flesh out into a food processor. Process on high until the consistency is smooth.

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