How to Make Pumpkin Puree

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We planted a bunch of pie pumpkins in our back field this year.  I love knowing that my pumpkins were grown without chemicals. We love pumpkins in bars, muffins, and pies.  I’m sure we’ll come up with some more creative uses. Here’s the process that we used to make our pumpkins into puree.

Preheat oven to 375 degrees

PumpkinsCut the pumpkins in half

Cut pumpkinsScoop out stringy pulp and seeds.  Remove the stem.

Scoop out insidePlace face down in a shallow pan.

Place in shallow panCover with foil.

Bake in oven for about 1.5 hours or until tender.

Allow pumpkins to cool.  Scoop pumpkin flesh and puree or mash it.

I used a food processor.  You could also use a blender or a mash it with a potato masher.  It really depends on what you have available and what consistency you like.

Pumpkin pieMake a yummy pumpkin pie.

I use the recipe on the Libby’s Pumpkin Puree can and substitute 15 oz. of our pumpkin puree.  I also make my pie crust from scratch from a recipe that Matt taught me when we were 1st dating.  Nothing beats homemade:)

With the puree that I didn’t use, I measured it into amounts that I use in recipes and froze it.

What do you make with pumpkin puree?

 Update*** I decided to re-post this… originally posted over 3 years ago.  But I have had a few emails asking me how to cook pumpkins so I thought it was worth sharing again!

Thanks to Give me Neither For this great post.

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