Quick and easy steps to puree a pumpkin! Your pumpkin pies, breads, and smoothies will be better than ever with a fresh, roasted, and pureed pumpkin! I got this pumpkin in my CSA share a couple weeks ago from the farm I volunteer at.
It is very easy to make homemade pumpkin puree. You can use it for pies, baby food, cheesecake, pasta, drinks, breads, and on and on and on. Pumpkin puree freezes great.
Cut the stem off. Half the pumpkin. Remove all the pulp and seeds. Save the pulp & seeds if you want to toast your pumpkin seeds.
My 4 year old nephew spent the night last night. So he was my helper.
Rough chop the halves. Leave the skin on while it roasts. It is very easy to remove after it roasts. Put the pumpkin chunks on a cookie sheet (I lined mine with foil for easy clean up, not necessary). Roast at 375 for 45 – 90 minutes (depends on your pumpkin size). My pumpkin took about 70 minutes.
They are done when they are very fork tender.
Let cool. When they are cool enough to handle, remove the skins. They will come off easily.
Put the pumpkin in the food processor until smooth. That’s it!
Separate the seeds from the pulp. Do NOT wash them! You will wash away the flavor. Lay them out on a cookie sheet to dry overnight. Learn how to toast your pumpkin seeds here.
My son loves pumpkin puree.