Today is the day! The day you STOP buying pumpkin puree for all those pumpkin recipes you make every year. If you have an oven and 2 hours I can teach you How to make your own Pumpkin Puree. It really is that simple.
Just about any recipe that calls for pumpkin puree you can use this homemade puree. You want to make sure you take into consideration that the puree contains more water than canned puree. Before you add wet ingredients to your recipe add the puree and mix, then add the wet ingredients to your desired thickness.
Depending on your pumpkin (and oven) size, you could stock up your freezer for the entire year. Especially if you are like my son who desires Pumpkin Spice Bars all year around.
I store the pumpkin puree in ziplock bags at 2 cups per bag. A decent medium pumpkin could yield 9-12 2 cup bags full.
How To Make Your Own Pumpkin Puree
Related: Pumpkin Cream Cheese Filled Bread Recipe
What you need
1 Medium Pumpkin
Cookie Sheet
Spoon
How to make Pumpkin Puree
Related: Pumpkin Sweet Rolls Recipe
Preheat the oven to 275*
Cut the pumpkin in half.
Clean out the middle with a spoon
Place the pulp side down on the cookie sheet
Bake for 2 hours, flipping halfway through
Remove from oven and scrape out the pulp using a spoon. Store puree in zip-lock bags or airtight containers for future use.
Directions
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Preheat the oven to 275*
-
Cut the pumpkin in half
-
Clean out the middle with a spoon
-
Place the pulp side down on the cookie sheet
-
Bake for 2 hours, flipping halfway through
-
Remove from oven and scrape out the pulp using a spoon. Store puree in ziplock bags or airtight containers for future use.
Notes
Puree can last up to a year in a freezer if properly sealed.
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