This homemade pumpkin puree recipe will show you how easy it is to make your own puree from scratch. You'll love the rich, creamy texture and fresh flavor of this puree compared to the canned version. Perfect for all your fall baking and cooking needs!
Ingredients
- 1 small pumpkin
Directions
- Preheat the oven to 375°F.
- Cut the pumpkin in half and scoop out the seeds and stringy pulp.
- Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper.
- Roast in the oven for 30-40 minutes, or until the pumpkin flesh is tender and easily pierced with a fork.
- Remove from the oven and let cool slightly.
- Scoop out the roasted pumpkin flesh and transfer it to a food processor or blender.
- Blend until smooth and creamy, adding a little water if needed to reach your desired consistency.
- Store the pumpkin puree in an airtight container in the fridge for up to a week, or freeze for longer storage.
