Homemade Pumpkin Puree
- 1 baking or pie pumpkin, around 4-6 pounds. These are the tiniest pumpkins in the patch.
- a few sprinkles of salt (optional)
- The oven needs to be at 400 degrees.
- Grab a baking sheet and put down a sheet of parchment paper or use silpat.
- Pat the pumpkin dry if there is moisture. You can attempt to cut through the stem but it is very difficult.
- Cut one side from the stem to the bottom. Remove the knife and rotate the pumpkin to the opposite side, then do the same thing. When there is a deep cut down both halves, pull it a part.
- Grab a spoon and scoop out the seeds and try to get most of the strings too.
- Sprinkle some salt on the inside of the pumpkin.
- Place cut side down onto the sheet.
- Bake until the pumpkin can easily be pierced with a utensil in several places. This usually takes around 45 to 60 minutes.
- Pull it out and let it completely cool.
- Once you can handle it, scoop out as much of the flesh as possible and put into a bowl.
- To puree the pumpkin...you can either use a blender or food processor to puree. Another option would be to use a whisk and potato masher. I have done both. Blend or mash until smooth. About 3 to 5 minutes.
- This can be in the fridge for about a week or the freezer for about 3 months. Use this for pie, bread, chili or anything else that requires pumpkin.
