Homemade Pumpkin Puree
(Yields about 1-2 cups, depending on size)
1 Sugar Pumpkin, small
Preheat your oven to 375 degrees F
Start by removing the top stem of the pumpkin.
Slice it in half, vertically and remove the seeds/”guts”.
Once it’s completely clean, slice each half again – so you have 4 quarter slices, all vertical.
Lay the slices onto a baking sheet, skin-side up (or down, doesn’t matter) and bake or 45 minutes or until tender.
The skin should peel off with little effort, if it’s not budging then bake for 5-10 minutes longer.
Once all the skin has been removed, place the pumpkin chunks into a food processor or high-speed blender and pulse till smooth.
You can either store this for later use in freezer-safe bags or use it right away in a completely homemade treat!… like my pumpkin oat cookies 🙂
This will keep up to six months in a freezer, or about 1-2 weeks in the fridge.
You can find my video tutorial for this recipe here.0