Basic Pumpkin Puree

🧂 Ingredients

• 2 small pie pumpkins

  whole

Instructions

• 1 Wash pumpkins and dry. Preheat oven to 400°F.
• 2 Cut the tops off of pumpkins and slice them in half lengthwise.
• 3 Remove seeds and ‘guts’ (use those for pumpkins seeds, etc.). Scrape as much of
  the stringy center out as possible. Leaving a few strings is okay.
• 4 Cut the halves again (to make quarters). Place on baking sheet face up, spaced
  about 2 inches apart.
• 5 Bake on 400°F for 30-45 minutes, or until edges start to curl and pumpkin is
  pierced easily with a fork.
• 6 Remove roasted pumpkin from oven and let cool completely, approximately 30-45
  minutes.
• 7 Once cool, remove any burnt pieces or strings (would not affect performance but
  can affect color and/or texture).
• 8 Scrape pumpkin from skin into a food processor. Pumpkin may easily 'fall' off of
  skin but scrape the skin to be sure and get all of the cooked pumpkin.
• 9 Process for 2-3 minutes on low, scraping down sides halfway through.
• 10 Use immediately in your favorite recipe or place in a container to refrigerate
  for up to 1 week. Can be frozen for up to a year.

Nutrition Info