Homemade Pumpkin Puree Recipe
This homemade pumpkin puree recipe is perfect for elevating your fall baking and cooking. The process of roasting and blending fresh pie pumpkins results in a velvety smooth texture and incredible flavor. Whip up a batch to use in your favorite seasonal recipes like pies, cookies, and soups. The possibilities are endless with this versatile ingredient!
— Constant Cookbook
Ingredients
- 2 pie pumpkins
Instructions
- Preheat oven to 375 degrees.
- Slice pumpkins in half then remove all of the stringy insides (reserve for toddler activity/toasting seeds).
- Quarter each half then, place on a baking sheet.
- Bake for 40 minutes then let cool for 20-30 minutes.
- Using a large spoon scoop the pumpkin out of the skins.
- Place in a blender and pulse, using a spatula to scrape down the sides in between blending. Blend until smooth.
- Store in an air tight container in the fridge. This keeps for 1-2 weeks in the fridge or you may freeze this is a freezer safe plastic bag.
- Use in pie, oatmeal, smoothies, cookies, bread, or soup!
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