I was wandering around my favorite grocery store the other day and saw the sugar pumpkins on sale. I decided to pick one up and find something to make with it. In the meantime, I needed to figure out how to make pumpkin puree. Little did I know, it was SO EASY. After making it, I was discussing it with Lucy and Jamie. Lucy said that she has made pumpkin puree many times. But she has done it in the microwave. I often forget about using the microwave. I can see why Lucy would use it when she was living in Texas. No need to heat your house up when the temps outside are still fairly high. But since it’s cooling off here, I don’t mind using the oven.
The steps to making pumpkin puree are super simple.
First preheat the oven to 375. Line a sheet pan with foil. Then cut the pumpkin in half.
Scrape out all the seeds and gunk. You can save the seeds to roast if you’d like.
Place the pumpkin cut side down and place in the preheated oven. Bake for 40 – 45 minutes
Remove from oven when the skin is much darker in color.
Using tongs or a spoon remove the skin.
Place the insides in a bowl.
Blend with a immersion blender. If you don’t have an immersion blender, you can put it in a food processor or blender.
Allow to cool and use or refrigerate or freeze until you are ready to use it. If I were freezing mine, I would put a cup in each freezer zip top bag. That way it’s ready for use because most recipes call for a cup.
It’s that simple!
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