Pumpkin Puree

Pumpkin puree is easy to make from scratch and has more flavor than canned pumpkin from the supermarket.


  • sugar pumpkins


  1. Preheat oven to 375°F.
  2. Wash pumpkins and cut into quarters.
  3. Scoop out the membrane and seeds. Save the seeds to toast and discard the membrane.
  4. Place the quarters on a baking sheet covered with aluminum foil.
  5. Bake for 45 minutes, or until flesh is very soft.
  6. Cool until safe to handle, then use a spoon to scoop the flesh from the skin.
  7. Blend in batches until smooth.

Yield: 2-2.5 c. of puree per small pumpkin

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