Pumpkin Purée Perfection

DYI Fresh Pumpkin Purée Recipe

Pumpkin Purée

Canned pumpkin is obviously easier and Fresh pumpkin requires extra work. But hey now, it’s not that much extra work..

Ingredients:

• 1 small pie pumpkin to yield 2 cups pumpkin puree

Instructions:

1. First prep the pumpkin (make sure you buy a designated sugar or pie pumpkin).

2. Preheat the oven to 350 degrees F. Cut the pumpkin in half

3. Scoop out seeds with a spoon or melon balle. ***Save the seeds if you want to make roasted pumpkin seeds

4. Place the pumpkin halves on a sheet pan to roast for about 1 hour until fork tender.

5. Scoop the roasted pumpkin from the skin, and puree in a food processor until smooth, like this:

***If you wish to have a thicker, denser pumpkin pie, let the pumpkin puree strain in a colander lined with cheesecloth or a damp, thick paper towel for an hour or so, to remove some of the water from the pumpkin puree).

Get Inspired

Please keep in mind this purée is bland because it's not from a can full with sugar and is pure. You will need to add sugars and other ingredients in your recipes to add sweetness. Find more fall recipes by clicking below.

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