Pumpkin Puree


Fineandfeathered

Last year was my first time making pumpkin puree for my pies and I love it! It's really easy, cheap, and the puree stays good in the fridge for a week, or in the freezer for up to three months. I used 2 little Sweet Pumpkins (they were each a little over 2 pounds), there are a lot of other varieties of pumpkins you can use but I like how small these guys are, it makes it a little bit easier when it comes to cutting and getting in and out of the oven.

Fineandfeathered2

Pumpkin Puree

2 Sweet Pumpkins
Salt

Clean and dry your pumpkins, remove stems and slice in half. Scoop out all of the seeds and cut out the big fibers. Sprinkle flesh with salt and place flesh side down on baking sheet lined with parchment paper. Bake at 400 degees for 30-45 minutes (you should be able to easily slide a pearing knife into the flesh when they're done). Allow to cool on rack for an hour. Scoop the roasted flesh from the skin and process in a food processor (you can do this in a good blender too, you'll just need to stop to mix up a lot). It should be smooth and creamy when done. Refrigerate up to one week, or freeze up to three months.