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Fresh Pumpkin Puree Recipe

Added 2024-11-18 16:50:58 +0000 UTC

This will make a pumpkin puree that's better than anything available in a can!

1 pie pumpkin (the small, round type)
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1. Preheat the oven to 325 f.

2.Cut the pumpkin in half and scoop out the innards (sounds very Alastor-like).

3.Line a baking sheet with foil. Place the two pumpkin halves face-down on the lined baking sheet.

4.Bake the pumpkin for about one hour, OR until the flesh and skin are soft enough to pierce with a fork (the pumpkin half may collapse at this point, but that's fine).

5. Remove the cooked pumpkin from the oven and let it cool for a few minutes. When cool, remove the skin (it should come right off).

6. Place the skinned pumpkin halves in a sauce pan on medium heat. Mash the pumpkin until it's a thick puree.

7. Keep the sauce pan on medium heat and stir occasionally with a wooden spoon. This will allow any excess moisture to evaporate as it cooks.

8. When the mash is thick and sticks to the wooden spoon, let it cool. You can either use this puree in a recipe immediately, or you can freeze it for later use (freezing WILL create more water when it thaws, so you'll have to heat and evaporate it again before using).