How to make Homemade Pumpkin Puree from scratch
Pumpkin Puree is THE top ingredient for fall and winter food recipes. It can be used in cakes, pies, pancakes, oatmeal, bread, soup and so many other breakfast, snack or dinner recipes. Of course, you can buy canned pumpkin puree, but fresh homemade pumpkin puree tastes so much better and it is very easy to make. You can prepare it on the weekends and use it throughout the week for your favorite recipes.
How to make Homemade Pumpkin Puree
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Important note: You will need to buy 1 sugar pumpkin (about 2.5 pounds). This pumpkin is small and round and plump and it’s the type of pumpkin to use for puree. Do not buy the big old regular pumpkin you get for Halloween, because you will end up with a tasteless, tough and stringy pumpkin.
So, let’s see the exact steps you need to follow in order to make delicious homemade pumpkin puree:
1. Pre-heat the oven to 400° F (200° C).
2. Cut off the top of your pumpkin, then lay it cut-side down and slice it in half, lengthwise.
3. Scoop out all of the seeds (don’t throw them away, roast them!) and any of the stringy pumpkin membranes. Then lay the pumpkin skin side up on a rimmed baking sheet that has been lined with parchment paper or a silpat mat.
4. Roast the pumpkin for 35-40 minutes or until fork tender. If you pop your knife in and out of the pumpkin without resistance, then you know it has been done.
5. Cool the pumpkin a bit, peel off the skin and cut the flesh into big chunks. Toss the pumpkin into a food processor or a blender (if you don’t have any of these you can even do it with a potato masher or the back of a fork). Blend until you have nice, rich, creamy delicious, pumpkin puree.
6. Store the homemade pumpkin puree in the fridge for up to two weeks.
Kitchen Tools you may use:
Silpat Premium Non-Stick Silicone Baking Mat: https://amzn.to/3iUL6s5
Aluminum Sheet Pan: https://amzn.to/2HcwFBF
8 Cup Food Processor: https://amzn.to/2HcwFBF
Glass Storage Containers with Lids: https://amzn.to/3kCYDVD
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