Fresh Pumpkin Puree is great for muffins, cookies, pies, smoothies, and any recipe that calls for pumpkin puree. It’s really easy to roast your own pumpkin. The pumpkin I roasted was 2 pounds and it made 2 cups of pumpkin puree.
Pumpkin Recipes To Use Fresh Pumpkin Puree
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Fresh Pumpkin Puree
Make your own fresh pumpkin puree for use in pie, cookies, muffins, smoothies, and any other pumpkin recipe that calls for canned pumpkin puree.
Ingredients
- 2 pound pumpkin
- 1 Tablespoon olive oil
Instructions
- 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.
Notes
Roasting Pumpkin Seeds
Coat pumpkin seeds with olive oil and roast at 350°F until toasty, about 15 minutes.