How to Make Homemade Pumpkin Puree
This homemade pumpkin puree recipe is easy and rewarding and you will end up with lots of wonderful, fresh pumpkin puree for all your Fall baking needs! Think pies! Breads! Cookies & more!
Nutrition Facts
59 kcalCalories
2 gProtein
15 gCarbs
1 gFat
Ingredients
Instructions
Heat oven to 350°F and line a baking sheet with parchment paper. Slice the pumpkin (or pumpkins) in half. The stem can be tricky to cut through, so you might want to slice the top off the pumpkin so you don't have to bother with the stem.
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Continue Reading at Houseofnasheats →Chef's Notes
You don’t want to wait until the pumpkin is completely cool to do this though, because it comes off much better while the pumpkin is still hot.
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Reviews from the Original Source
My pumpkin puree is real watery because food processor instructions say to add water before puree. What should I do? I thought about add a little canned pumpkin before making my pies.
Can you freez the purée
We do buy the cans occasionally, but it's so much cheaper to buy your own and pretty easy too.
I have to admit, I always buy the canned stuff but clearly I'm missing out! And I'm also in the Bay Area ;)
Mmmm. I love homemade pumpkin puree!! It's worth the extra effort! Great recipe! I can't wait to make your pumpkin puree!!
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