For those of you like me that like to occasionally make things from scratch, here is a puree for your homemade pies. It is simple and has a better flavor than you will find in any can. Look for smaller pumpkins because they tend to be a bit sweeter. This recipe makes about 2 cups.
Ready
- 2 ½ lbs pumpkin (sugar pumpkin preferred)
- ¼ cup water
Set
- Roasting pan
- Measuring cup
- Aluminum foil
- Spoon
Go
- Preheat oven to 350°F.
- Cut pumpkin into eighths. Scrape seeds from flesh (save for making roasted seeds).
- Place pumpkin slices in roasting pan. Add water and cover with foil.
- Place in oven and bake for about 1 hour 15 minutes or until pumpkin is soft.
- Puree in food processor
- Extra can be frozen.
What you should know
Waste not. I like to roast my pumpkin seeds for a tasty style of recycling. Try this Pepitas (Roasted Pumpkin Seeds) recipe!