Pumpkin Puree


  • 1 Pie Pumpkin
  • Oil


  1. Preheat the oven to 350 degrees
  2. With a wet cloth, clean off the outer skin of the pumpkin.
  3. Cut the top of the pie pumpkin off.
  4. Cut the pie pumpkin in half
  5. Scoop out all the seeds and the pulp of pumpkin. (I don’t take out all the pulp when I do this but it just depends on what you prefer.  I don’t think it changes the taste.)
  6. Put oil on the skin of the pumpkin. (I use extra virgin olive oil)
  7. Place aluminum foil on a cookie sheet and put the pie pumpkins on the aluminum foil with the inside facing the foil and the outside facing up.
  8. Bake for 45-60 minutes, until the inside is tender enough to have a fork go through it without any problems.
  9. Let the pumpkin cool for about 1 hour.
  10. Once cooled down, scoop the inside of the pumpkins and put in a blender or food processor.
  11. Blend/process pumpkin until smooth.
  12. Pumpkin puree can be used immediately or freeze for about 6 months.  According to the USDA, pumpkin puree can’t be processed by the canning method or pressure canning method.

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