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Pureed Pumpkin

Keyword holidays, pumpkin

Ingredients

  • pumpkins
  • water

Instructions

  1. Preheat your oven to 400℉

  2. Wash your pumpkin, knock off the stem, and cut it in half, if you are using a bigger pumpkin, you can cut it into quarters.

  3. Put your cut pumpkins (cut side down) in a cooking safe dish, and add about an inch of water.

  4. Bake the pumpkins for 45 minutes, maybe an hour if you have bigger pumpkins. Take the pan out of the oven and allow them to cool.

  5. Once they are cooled, scoop out the flesh of the pumpkin doing your best not to get any skin. I use spoon to do this and it is pretty easy!

  6. Next put the flesh into a food processor and blend for a minute… presto… you have fresh pumpkin to make pies and much more! 

Recipe Notes

  • You can also put the cut halves into the microwave for less time but if you are doing multiple pumpkins, it is easier to just put them all in the oven on a bigger cookie sheet.
  • Pumpkin and squash purée can be frozen for later, and once thawed, it can be used as it normally would.