Homemade Pumpkin Puree is a simply delicious must have for any authentic seasonal recipe that is tasty to the last bite. This very easy to make selection is perfect in cupcakes, pies, cakes, pastries, cheesecakes, etc.. This will keep roughly one week when refrigerated but up to 6 months if frozen for later use. Smooth and delicious will be the pumpkin flavored theme using this time tested approach to one of Falls recurring pleasures. I personally prefer this method over some of the others and highly recommend giving it a try.
Watch the video and follow the instructions below to have this delicious Pumpkin Puree ready to go. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Enjoy this season with your very own made form scratch pumpkin puree that is full of natural flavor and smooth delicious textures.. Thanks for visiting and see you again soon
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Clean, and dry the pumpkin. Remove stem and slit the pumpkin in half (make sure it’s on a flat surface).
Discard seeds (or you can save the seeds for later use).
Place the fleshy side down on the baking sheet. Preheat the oven to 400°F.
Bake for 45 minutes. Remove pumpkin and let rest for 1 hour at room temperature.
Remove the skin.
Transfer the flesh to a bowl.
Using a handheld blender or regular blender
Blend until smooth.
For storage:
Place pumpkin puree in an air tight container.
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Homemade Pumpkin Puree
Ingredients
- 1 4-6 lbs baking pumpkin
Instructions
- Preheat the oven to 400°F.
- Clean, and dry the pumpkin. Remove stem and slit the pumpkin in half (make sure it's on a flat surface). Discard seeds (or you can save the seeds for later use).
- Place the fleshy side down on the baking sheet. Bake for 45 minutes. Remove pumpkin and let rest for 1 hour at room temperature.
- Remove the skin. Transfer the flesh to a bowl. Using a handheld blender or regular blender, blend until smooth.
- For storage: Place pumpkin puree in an air tight container.
Refrigerate up to 1 week or freeze up to 6 months.
Video
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