Pumpkin Puree
Serves: 1-2 cups | Prep: 5 min | Cook: 45 min
Ingredients:
Pumpkin Puree:
1 small to medium whole pumpkin
Directions:
Preheat oven 400F/200C. Line a baking tray with paper.
Cut the pumpkin in half, don't try and cut through the stem, it will be too hard. Pull the pumpkin apart into two sides, scoop out both sides and reserve the seeds to make Roasted Pumpkin Seeds. Place both sides cut side down on to the prepared tray, add a small amount of water to the baking tray. Bake, 45-60 minutes, until the pumpkins are soft to the touch.
Once cooled scoop out all the flesh, discard skin, and place into a food processor, process until smooth.
The puree will last in the refrigerator for up to one week and up to three months in the freezer.
Don’t forget to also make Roasted Pumpkin Seeds
Great to use in recipes:
Pumpkin Butter
Bourbon Pumpkin Pie with Pecan Topping
Mini Pumpkin Bundt Cakes with Pumpkin Spice Cream Cheese Glaze
Pumpkin Squares with Pumpkin Butter Cream Cheese Frosting
