Have you ever wanted to make your own pumpkin puree from scratch but didn’t know how to or were afraid? Well, not only is my Pumpkin Puree really easy to make, it is very versatile and can be used in all of your pumpkin recipes. It also freezes very well. When making the puree, some people cut the raw pumpkin in half and then roast it. I found a much easier way and quite a bit safer as cutting a raw pumpkin can be quite dangerous. You really don’t want to cut a raw pumpkin, so this recipe is not only easy, but quite safe as well! This recipe is great addition to your Halloween, Thanksgiving and Christmas recipes. It is a really great starter for several dishes, so to see how to make it, keep on reading!
(the amount is based on the size of your pumpkin. A small to medium pumpkin will yield about between 2-4 cups of puree
1 small-medium pumpkin
Preheat oven to 400 degrees. Place your pumpkin on a cookie sheet lined with tin foil and roast whole for about an hour. Take the pumpkin out of the oven and let cool. Once cooled, cut in half from the stem to the base and scoop out the seeds. Save the seeds and roast them. If the pumpkin is still not thoroughly cooked, lay the two haves face down and roast for another 20 minutes or until done. Once the pumpkin is totally cooked and you have scooped out the seeds and stringy bits, scoop the flesh and mash it up with a fork.