Pumpkin Puree

Lisa Walker


It's PUMPKIN TIME of year again! Be prepared with FRESH pumpkin puree to make all those yummy pumpkin recipes you keep seeing :D You can't can pumpkin BUT you can freeze it and it freezes very well. Aside from the obvious use in pumpkin pie, it comes in handy for pumpkin bread, pumpkin muffins, pumpkin dip, pumkin cheese cake, pumpkin smoothies, you get the idea

pinch tips: How to Core and Slice an Apple


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pumpkins, i did up 4 small pumpkins and got 24 cups of puree out of those 4

Directions Step-By-Step

Cut pumpkins into quarters and clean the insides. KEEP the seeds cause you are gonna want to roast those :D
place in a baking dish rind side up with about 1 inch of water in the pan and bake in the oven at 350 for 45 to 60 min. Check every so often cause when the fork goes through easily they are done.
let cool enough that you can handle it then peel the rind off use a spoon and scoop it or a knife and remove from the back. Which ever you are comfortable with.
Cut into chunks and place in a food processor or blender. If pumpkin is dry add a tablespoon or two of water. Process till smooth and all strings and pumpkin pieces are gone
I place mine in freezer baggies I put 1 to 2 cups in each one

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Canadian
Other Tags: Quick & Easy, Healthy