Ingredients
- 1 pie pumpkin (feel free to roast 2-3 at a time to make plenty of puree to freeze)
Directions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper
- Cut your pie pumpkins in half, stem to bottom. Using a metal spoon, scrape out the seeds and pulp from the center.
- Place pumpkin halves on the lined baking sheet, flesh side down. Bake for 1 hour (more time if you add more pumpkins). The pumpkin is done when the shell is golden brown, and the flesh is fork tender.
- Let cool for 10-15 minutes or until you can safely begin scooping the flesh out of the shell.
- In small batches, place the pumpkin flesh in a food processor or blender and begin to pulse. (If using a blender, you will likely need to add just a little bit of water to help it blend.) The puree is complete once smooth.
- Once smooth, place the puree in a bowl and repeat the food processor or blender steps until you have used all of your roasted pumpkin.
- This fresh pumpkin puree can be used immediately for pies, muffins, soups, or a variety of other fall treats. It can also be easily frozen. To freeze, place 1 cup of puree in a freezer bag. Seal the bag, leaving a tiny opening so you can flatten out the pumpkin inside the bag and push out the remaining air. Store in the freezer until you need the pumpkin.