Pumpkin Puree

Items you will need…

1 or more pie pumpkins (these are the small pumpkins)

spoon

large knife

baking pan

foil

water

optional- the help of your 3 1/2 yr old and his lovey named blueberry.  

• rinse off the pumpkins removing all dirt
• remove stem and cut pumpkins in half
• using a spoon remove the seeds and pulp

• place on foil lined baking dish and fill the pumpkins with water, cover the pumpkins with foil
• bake at 375 for 1 1/2 hours or until spoon slides into pumpkin with no force

• Let cool, poor the water from pumpkins into a cup
• With spoon scoop pumpkin away from skin. If cooked long enough the pumpkin should come right off of the skin

• Place pumpkin into food processor and add a tablespoon of water at a time. Blend until the pumpkin is the same consistency as baby food.
• 

I usually bake pies, cake and bars using fresh pumpkin and I usually make the puree the day before and keep in air tight container in fridge overnight.

This was a 2 pound pumpkin and it yielded, just over a cup of puree.

 

Happy Fall Baking!