Easy Pumpkin Purée
An easy recipe to make your own pumpkin purée for seasonal baking!
Ingredients
- 2 small pie pumpkins
Instructions
- Preheat 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.
- Place the pumpkins face down on the baking sheet and bake for 45 minutes or until tender. Let cool for at least 30 minutes, or until comfortable to touch.
- Cut the pumpkin into chunks and remove the peel. Add pumpkin to a food processor and pulse until smooth.
- Place the puréed pumpkin in a cheesecloth (you can also use paper towels), create a ball, and squeeze to remove excess water.
- Place the pureed pumpkin in an air-tight container and store in the fridge for up to 1 week, or in a freezer-safe container for up to 3 months.