thepioneerwoman5.0
How to Make Pumpkin Puree
There’s an easy way to elevate your fall and holiday desserts, and it’s this: use fresh pumpkin puree.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 5 min🔥 Cook: 45 min👤 Joanne Ozug📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●food processor
📝 Preparation Steps
1
Preheat oven to 375ºF.
2
Wash the pumpkin to remove any dirt from the outside. Trim off the stem, then cut the pumpkin in half through the top.
3
Use a melon baller to remove all the seeds and stringiness from the center of each pumpkin half.
4
Place the pumpkin halves cut-side down onto a baking sheet and roast for about ⏱️ 45 minutes, until the skin is dark and puckered. Flip the pumpkin halves over. The pumpkin should be very soft.
5
Scoop all the pumpkin out of the skin with a spoon, then transfer to a food processor. Puree for about ⏱️ 30 seconds until completely smooth. Now the pumpkin puree is ready to use!
6
Storage: Pumpkin puree will keep in the fridge for 5 days. Some people freeze pumpkin puree but I personally don’t like the change in texture, so I don’t like to freeze it.
7
Makes about 2 cups puree.
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