pumpkin puree

Name: Pumpkin Puree
Cuisine: Canadian
Ingredients: - pumpkins, i did up 4 small pumpkins and got 24 cups of puree out of those 4

23 Pinches 1 Photo

Lisa Walker

Temagami, ON

Updated on Oct 14, 2016

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

Rate

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

prep time

cook time

method Canning/Preserving

yield

Ingredients

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

How To Make pumpkin puree

Step 1

Cut pumpkins into quarters and clean the insides. KEEP the seeds cause you are gonna want to roast those :D

Step 2

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.
Step 3

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.
Step 4

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
Step 5

I place mine in freezer baggies I put 1 to 2 cups in each one
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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