A pumpkin yields a lot of flesh, and while canned pumpkin is convenient, you can easily make your own pumpkin purée. Use some now, and freeze the rest.
Make Your Own Pumpkin Purée
A pumpkin yields a lot of flesh, and while canned pumpkin is convenient, you can easily make your own pumpkin purée. Use some now, and freeze the rest.
Ingredients
- 1 large baking pumpkin
Instructions
- Preheat oven to 325°F.
- Cut the pumpkin in half through the stem. Remove seeds and pulp. Save the seeds. Bake, skin side up for one hour or until the flesh is tender.
- Scrape pumpkin meat and place in a large bowl.
- Mash with a potato masher you can use an immersion blender to make quick work of the process.
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