Homemade Pumpkin Purée
Serves 2
30 mins prep
45 mins cook
75 mins total
An easy recipe for Homemade Pumpkin Purée for your seasonal baking!
Preheat the oven to 350°F. Line a baking sheet with aluminum foil.
Carefully cut your pumpkins in half and use a spoon (or ice cream scoop!) to remove the seeds and pulp. Discard or save the seeds for other recipes.
Place the pumpkins face down on the baking sheet and bake for 45 minutes or until tender when pierced with a fork. Let cool on the baking sheet for at least 30 minutes, or until comfortable to touch.
Cut the pumpkin into chunks and remove the peel with a spoon. Add the pumpkin pieces to a food processor and pulse until smooth.
Place the puréed pumpkin in the center of a cheesecloth (you can also use paper towels), form a ball around the pumpkin and hold over a sink. Squeeze to remove as much excess water from the pumpkin as possible.
You can use the purée or store in the refrigerator or freezer for later usage (see storage section above).