Homemade Pumpkin Puree
Ingredients
- 4-6 pound pumpkin
Instructions
To Boil:
- Clean and Chop the pumpkin into 1 inch cubes.
- Place the pumpkin cubes into a large pot and cover the pumpkin pieces with water.
- Bring to a boil over high heat and then lower to medium.
- Boil for 30 minutes and check to see if the pumpkin is soft, If not boil until soft.
- Remove from water and let cool.
- Place in a food processor or Ninja and blend until smooth.
To Roast:
- Preheat your oven to 375*F.
- Line a baking pan with parchment paper, set aside.
- Cut the pumpkin in half and clean out the seeds.
- Place the pumpkin face side down on the prepared baking sheet.
- Roast the pumpkin for 45 minutes and check to see if it is tender, if not, continue to roast until it is tender.
- Remove from oven and let cool.
- Mash the pumpkin with a fork or blend in the food processor until smooth.
Notes
Use this puree in everything that you would usually use canned pumpkin.
Store in an airtight container for about a week in the fridge or a few months in the freezer.
Store in an airtight container for about a week in the fridge or a few months in the freezer.