Homemade Pumpkin Puree
What do you get when you divide the circumference of a pumpkin by its diameter? Pumpkin Pi… Baa-Dum Tshhh!! Lol.. I am funny right?
A few weekends ago we went to a pumpkin patch because it was a beautiful day and it is fun! We picked some pumpkins and since that I have been thinking about what I wanted to do with them.
The possibilities for pumpkin puree’ are endless.. but how do I get that from a large raw pumpkin to puree?
I did some research and the process is quite simple. Cut. Roast. Skin. Puree.
I want to share the details of this process with you all, as I imagine now that Halloween is over, you have many pumpkins around your home (if the squirrels didn’t get to them).
I also roasted the pumpkin seeds and wanted share that process because frankly I haven’t enjoyed pumpkin seeds as much as the ones I made 😛
Here we go..
You will need…
A pumpkin 🙂
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
2. Cut off the top of your pumpkin and clean out the inside. Place seeds in a bowl (see next post for how to roast these).
3. Cut pumpkin flesh into 3 inch sections. Then cut those sections into smaller, equal size pieces. Arrange on baking sheet and bake with 40-50 minutes or until the pumpkin is tender when a fork is inserted into it.
4. Remove from oven and allow to cool. Using a knife, remove the skin off the pumpkin.
5. Using a food processor, puree pumpkin until smooth. This took about 5 minutes.
6. Create your favorite pumpkin recipes using your fresh, homemade pumpkin puree 🙂
*This also freezes well!