Homemade Pumpkin Purée
Easy, and a fun fall activity to do with kids. Make it ahead and freeze for longer storage.
Ingredients
Scale
- 2-3 small pumpkins
- A few tablespoons water, as needed
Instructions
- Preheat oven to 350°F (180°C).
- Cut the pumpkins in half with a large knife — stick the tip in, work it around, then pry open and pop off the stem.
- Scoop out seeds and pulp into a small bowl (save the seeds for roasting). No need to get every string.
- Place pumpkin pieces on a baking tray (face up or down) and roast about 45 minutes, until a fork goes in easily and they look golden.
- Cool about 5 minutes, then peel each piece and collect the flesh in a bowl or food processor, breaking it into 1–2 inch chunks.
- Purée until smooth, adding water 2–3 teaspoons at a time if needed. A food processor, blender, potato masher or food mill all work.
- Keep puréeing the remaining pieces until it’s all done.
- Use right away, refrigerate for a couple of days, or freeze: put about 1 cup in a zip-top bag, seal almost closed and press flat.
Find it online: https://www.noordinaryhomestead.com/make-your-own-pumpkin-puree/