If you are wondering how to make pumpkin puree from scratch . . . I just did it. Sure it’s a little more time consuming than using puree from a can, but what else are you going to do with those pumpkins that you have leftover from Halloween, hmmmm? Besides, homemade pumpkin puree is much better tasting than that crap in a can. Fo’ sho’!
INGREDIENTS NEEDED: One PUMPKIN, oil
Cut open the pumpkin and remove the seeds.
Slice the pumpkin and oil the skins. Place on parchment paper in a baking dish. Bake at 425 degrees for about 40-50 minutes.
When the flesh is soft all the way through, your pumpkin is finished roasting.
Once cooled, scrape the fleshy meaty part of the pumpkin off the skin.
Place in a blender or a food processor.
Puree until smooth.
Place in a strainer. Use a spatula or wooden spoon to push the pumpkin around and towards the middle. Avoid pressing downward so that the puree does not get pushed through the strainer as well.
Keep straining for about 3-4 hours until the consistency is thick. This picture shows it almost thick enough, but it still needs about 30 minutes with some pushing around with the spatula or wooden spoon. When thick, store in a glass jar in the refrigerator for use when you are ready to use for recipes within 5 days. If not using within 5 days, put in a plastic freezer bag and freeze the puree.
Recipes to Use the Puree:
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