It’s pumpkin season! Pumpkin for decor, and maybe more importantly, pumpkin food everything. My husbands birthday is this week and one of his favorite cakes is made with pumpkin. So, I decided to prep today by making some fresh homemade pumpkin puree.
If you haven’t made it before, it really is easy. Just grab a few large pie pumpkins, wash them and cut them in half. Be sure to remove all of the pulp and seeds as shown below.
Once ready, butter the edges and place them open side down on a foil lined baking sheet. An hour later the skin should be soft. Take them out of the oven, removed the pumpkin with a fork and place in a processor until smooth.
That’s it! Let the puree cool and place in jars or freezer containers for later. It really won’t last that long if you’re in a house full of pumpkin recipe lovers.
We have a whole bunch of pumpkin recipes, I will try and share soon, including a delicious granola! Honestly, I used to eat it non stop, it is so good!
Easy Homemade Pumpkin Puree
Prep time: 20 minutes | Cook time: 1 hour
1 – 3 large pie pumpkins
- Preheat the oven to 350ºF.
- Cut the pumpkins in half and scoop out all seeds and pulp.
- Butter cut edges of pumpkin and place open side down on a foil lined baking sheet.
- Bake for at least 1 hour, or until the exterior skin is soft.
- Remove from oven. Carefully remove all pumpkin from skin using a fork.
- Place in a blender or food processor until smooth.
That’s it! You can then either use it right away in your favorite pumpkin recipe or freeze it and use it later. I usually do both, taking some to make my husband’s favorite pumpkin cake (I’ll share the recipe soon, promise) and putting some away for other recipes later!
I may not be one of those pumpkin latte kind of people, but I was thinking about trying out a breakfast yogurt recipe if I could find one – if you have any be sure to share with me below.