Pumpkin Puree

Pumpkin Puree
Serves Makes 5 cups.Use this puree when canned pumpkin is called for. It can be frozen for up to 6 months. Or refrigerated for up to 3 days.

  • 2- 3½ lb pie pumpkins

  1. Preheat oven to 375 degrees
  2. Cut pumpkins in 5 in x5 in pieces. Remove seeds and strings. Arrange pieces in single layer, skin side up, in foil lined baking pan.
  3. Bake, covered, 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in blender or food processor.
  4. Cover and blend or process until smooth. Transfer into freezer bags.
  6. I like to put the entire pumpkin in the oven before cutting it, makes cutting much, much easier. Start with 15-20 minutes at 375 degrees. Depending on size of pumpkin, when flesh softens slightly, remove from oven, let cool a bit then cut, seed and foll