Halloween is over but the pumpkin season is not! I love making fresh pumpkin puree to put in muffins, breads, waffles, oatmeal, pasta sauce, the choices are numerous. Making fresh pumpkin puree is just as easy as going to the store and picking up the can stuff. This is easy and simple and you can freeze it for later use. You will not be disappointed when you make this.
2 sugar pumpkins (small-medium in size)
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper or foil.
- Cut each pumpkin into 4 sections.
- Scrape out the stringy stuff and seeds. Save seeds to roast for later.
- Place pumpkins on baking sheet skin side up.
- Cook for 1 to 1 1/2 hours or until you can pierce through the skin with a fork (depending on how big the pumpkin is).
- Remove pumpkin from the oven and let it sit for 5 minutes.
- You can peel off the skin now or scrape the pumpkin pulp out.
- For nice smooth puree throw in a food processor or blender and blend until smooth.
- Store in canning jars or freezer bags and put in your freezer.
I like to store mine in canning jars before placing in freezer because it is easier to scoop out. This makes about 2 cups of puree per jar. Please do not try to can the pumpkin puree! Pumpkin puree made at home is safer to freeze.