Homemade Pumpkin Puree
  • small pie pumpkin (you can use as many or few as you want)
  1. Preheat oven to 350F
  2. Cut the pumpkin(s) in half and scoop out the seeds
  3. Place cut side down on a baking sheet and put into the oven on the middle rack
  4. Bake for 60 minutes or until a knife easily pierces through the pumpkin
  5. Remove from oven, and scoop out the flesh
  6. Puree with a food processor, stand mixer, potato masher, food mill or whatever else you have to get a smooth and creamy consistency
  7. Use right away, freeze, or can for later
If the mixture is too dry add a little water. If it is too wet you can strain in a colander or through cheesecloth.
The seeds you scooped out at the beginning can be roasted in the oven at the same time as the pumpkin but take them out after 12-15 minutes. For better flavor, soak them in salt water before baking.
Nutrition Information
Serving size: 1 cup Calories: 30 Fat: 0 Carbohydrates: 8g3.2g00.6g Protein: 1.2g0mg
Recipe by Back To My Roots at https://backtomyroots.ca/homemade-pumpkin-puree/