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–+ servings
Two jars of pumpkin puree

Pumpkin Puree

Meg van der Kruik
Remarkably better than store bought. And it's simple!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 55 minutes
Course Dessert
Cuisine American
Servings 4 cups

Equipment

  • food processor

Ingredients
  

  • 1 whole small pumpkin often called "Sugar Pie" pumpkins
  • 1 teaspoon olive oil if desired, but not necessary

Instructions
 

  • Preheat oven to 350°F. Line a baking sheet with tin foil and brush with olive oil if using, set aside.
  • Remove the stem of the pumpkin with a very sharp knife. Cut the pumpkin in half through the stem end. Remove the seeds and strings with a large spoon.
  • Roast, cut side down, on the prepared baking sheet in a 350°F oven for 45-60 minutes or until the skin of the pumpkin has darkened in color and is easily pierced with a toothpick.
    Cool until the pumpkin can be handled easily.
  • Scoop the flesh of the pumpkin into a food processor fitted with the “S” blade. Process until smooth.
  • Use immediately or store in an airtight container in the refrigerator for up to 4 days or portion and freeze.

Video

Keyword how to make pumpkin puree, pumpkin, pumpkin puree
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