Pumpkin Puree Recipe

Step 1

Preheat oven to 325 degrees F.

Step 2

Cut the pumpkin in half. Scoop the guts and seeds out. Disregard the guts, save the seeds to make roasted pumpkin seeds later on if you'd like. Put pumpkin face down in a shallow baking pan. Fill pan with 1/4 inch water.

Step 3

Bake for 1 hour. Remove from oven and allow to cool to touch. Cut the skin away from pumpkin, it should almost pull right off. Disregard skin. Cut pumpkin into chunks.

Step 4

Place in food processor or blender and pulse until smooth. Use in recipes or freeze for later usage.

Step 5

Preheat oven to 325 degrees F.

Step 6

Cut the pumpkin in half. Put pumpkin face down in a shallow baking pan. Fill pan with 1/4 inch water. Bake for 1 hour. Let cool.

Step 7

Cut the skin away from pumpkin, it should almost pull right off. Disregard skin. Cut pumpkin into chunks.

Step 8

Run pumpkin through food strainer a couple of times, making sure to get all the pumpkin. What you're left with is incredibly smooth pumpkin puree! Out the other side will come all the seeds and strings that you can compost or use the seeds for roasting later on.

Step 9

Use for recipes or freeze for later usage.