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Fresh Pumpkin Puree

Fresh pumpkin is great for muffins, cookies, pies, and so many other pumpkin recipes. It’s really easy to roast your own pumpkin. The pumpkin I used was about 2 pounds and made 2 cups of pumpkin puree.

2-3 lb pumpkin
Olive oil

Preheat oven to 350°F and line a baking sheet with foil.

Cut a small slice off the top of the pumpkin to remove the stem.

Turn pumpkin so the sliced off side is on the cutting board. Cut in half. Remove seeds and strings. Save seeds to roast if you like.

Brush with oil and place cut-side down on the prepared pan.

Roast for 45-50 minutes or until the skin is dark orange and it can easily be poked with a fork.

Use a large spoon to remove the flesh from the skin.

Blend in a blender or food processor and use in pies, cookies, and any yummy pumpkin recipe.


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