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Pumpkin Puree
Submitted by Jen @ Peanut Butter and Peppers on September 17, 2012 in Homemade Ingredients
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 1 whole Pumpkin (I Used A Sugar Pumpkin)
Preparation Instructions
Preheat oven to 400ºF. Cut the top off of the pumpkin, then cut in half. Take all of the seeds and pulp out of the pumpkin. Use for a later use.
Cut the pumpkin into chunks. Place the pumpkin on a baking sheet either side up or down. Bake in the oven for 30-40 minutes until fork tender.
Once pumpkin is cool enough to handle, scrape the pumpkin out of the skin. Place pumpkin in a food processor and blend until smooth. Add water 1 tablespoon at a time to get the consistency you like.
Store pumpkin in an airtight container and place in the refrigerator or you can add the puree to a Ziploc freezer-safe bag and freeze until ready to use.
