Make Your Own Pumpkin Puree
Make your own pumpkin puree that can be used in so many fall recipes. Think about the pies, cheesecakes, cookies… For every occasion and best of all homemade.
How to Make Pumpkin Puree
2 organic sugar pie pumpkins
3 tablespoons of water if needed
Preheat oven to 350F.
Cut the top of the pumpkins. Cut the pumpkins in half. Then in quarters. Scoop out the seeds. Place pumpkin quarters on a baking dish and bake in the oven for about 45 to 50 minutes or until pumpkin flesh is soft.
Remove from the oven and when it cools enough to handle with hands, remove the skin. The skin at this point will come off easily. Throw out the skin and place pumpkin flash in the food processor. Puree until smooth, adding water by the tablespoon if needed to reach the desired consistency. You will need about 3 tablespoons.
This recipe makes about 2 cups of pumpkin puree which you can refrigerate or freeze to use in any recipe where canned pumpkin is needed.
Tip: Don’t throw away the pumpkin seeds. They are very yummy and healthy when roasted. Perfect as a snack and in so many recipes as well. To make roasted pumpkin seeds rinse and lay them out on a baking dish overnight to dry out. Than just roast them using your favorite recipe.