HOW TO: Pumpkin Puree
HOW TO: Pumpkin Puree
Preheat oven 350F.
Place on cutting board:
1 pumpkin
Carefully cut in half (either direction).
Gut pumpkin, set aside seeds for roasting. [link roasting seeds]
Cover sheet pan with aluminum foil.
Place halves, cut side down, on lined sheet pan.
Sheet pan into 350F oven for 60 minutes.
Remove, let cool.
Remove pumpkin from shell using a spoon.
Purée in a food processor (recommended) or blender.
Store in airtight container in refrigerator.
Brenda’s tips:
Adjust oil and salt amounts to your pumpkin .... giant ones may require more and tiny ones less.
Brenda often starts the pumpkin roasting and is able to add the seeds the final 20 minutes so as to better utilize the oven.
Fresh pumpkin isn’t as strong or thick as canned pumpkin. Brenda will often use an extra teaspoon or two of flour per cup of pumpkin in baking recipes. And if she has banana squash available, she'll substitute half.
Recipes to use your pumpkin puree for:
