Homemade Pumpkin Puree
 
 
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Ingredients
  • 1 sugar pumpkin
Instructions
  1. Cut the stem off the top of the pumpkin. Be very careful and use a sharp knife – it can be tricky to cut into the tough skin.
  2. Cut the whole pumpkin down the middle – right in half.
  3. Scoop out all the seeds inside.
  4. Cover a baking sheet with tin foil and lay pumpkin halves facedown on pan. Cover with another layer of tin foil. Bake, covered, in the oven at 350 degrees for 1.5 hours.
  5. Remove from oven and allow to cool.
  6. Once cool to touch, peel the skin off the top. I found it easier to find the little air pockets under the skin and start from that area. It was incredibly easy to peel the skin off.
  7. Toss into food processor and puree until smooth.
  8. Spoon into zipped baggies and flatten for the freezer! I bagged mine in 1 cup amounts, so they’d be easy to measure for recipes. I used quart bags and they worked just fine, but if you want less mess, go with the gallon size bag – it’s easier to fill if it’s big enough for the spoon.
Recipe by A Happy Hive at https://ahappyhive.com/homemade-pumpkin-puree/