Pumpkin Puree

Homemade pumpkin puree is such a treat for the senses!

This is a super easy basic roasted pumpkin puree that can be used in many recipes for baking and cooking. I recommend using baking or sugar pumpkins 4lb to 8lbs. They can be found everywhere, in any grocery store starting at the end of September. You can also check any local farmers markets.

This recipe is such a great base to build off for so many different dishes/baking. I love the robust flavor and it is just so much better than a can. The smell it gives off while baking is such a wonderful Fall aroma too… better than any candle you can buy.

OK let’s get started.

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Pumpkin Puree

A simple and easy pumpkin puree recipe that is better than any can!

Prep Time10

Cook Time45

Total Time55

Keyword: fall recipes, pumpkin, pumpkin pasta, pumpkin pie, thanksgiving

Ingredients

1 4lb to 8lb Pumpkin baking or sugar pumpkin
1/2 tsp kosher salt

Instructions

Heat the oven to 350°
Shave off one side of the pumpkin very carefully with a knife so you can lay it on its side and not roll all over.
Lay the pumpkin on shaved side and carefully cut in half.
Remove stem by cutting off or breaking off.
Scrape out the pumpkin guts and seeds. Toss or save seeds to roast. I save and feed mine to my chickens as a delicious treat!
Now line a baking sheet with parchment paper. Season the inside of the pumpkin with salt.
Turn over to skin side up.
Bake for 45 minutes in the oven. You should be able to pierce the skin all the way through with a knife.
Now turn over and scrape out the pumpkin.
Place into a food processor
Puree until smooth.
Store in the fridge or freeze in freezer bags for 3 months!
ENJOY!