Hello all! Today I’m sharing with you the method I used to make the pumpkin puree I talked about in this post. It’s so easy you will never need to buy canned pumpkin again!
First, you start with a pie pumpkin. They are the small ones like in the photos below. The little tan pumpkin is the one the guy at the pumpkin patch recommend and it was really yummy!
Wash the outside of your pumpkin, pat it dry with a paper towel and cut it in half. Using a spoon, scoop out the seeds and as much of the stringy stuff as you can and throw it away. Or you can roast the seeds and eat them.
Put your pumpkin halves face down into a baking dish and add about 1/2 cup of water into the dish.
Bake at 350 degrees for 45-60 minutes or until tender. You will be able to easily poke a fork through it when finished.
After it cools down a little just scoop out the meat with a spoon and put it in a blender. Blend it up until it’s nice and smooth. You can freeze what you don’t use for future recipes.
I used mine to make this delicious pumpkin pie.
You could also use your pumpkin puree to make these yummy pumpkin pancakes or these pumpkin chocolate chip muffins. I may even use this puree recipe for baby food next year!