Making Pumpkin Puree

img_0005Fall is the best time of year because it is PUMPKIN SEASON!    Now is the time to get a few pie pumpkins and quickly make pumpkin puree.   Freeze the pumpkin puree and use it throughout the year to make delicious goodies.   Here are a few of my favorites:

How to Make Pumpkin Puree

  • Cut open the pumpkins, scoop out all the stringy goop and seeds (not the flesh). Cut into halves or quarters (depending on how big the pumpkins are)
  • Place pumpkin halves upside down on a cookie sheet (with a raised lip) and place 1/2″ of water in the bottom of the cookie sheet
  • Cook in the oven at 325 degrees for 45-60 minutes, or until the pumpkins are really soft.
  • Remove the pumpkins from the cookie sheets and allow to cool slightly
  • Scoop out the soft pumpkin flesh and process in a food processor until it is smooth
  • Transfer to freezer bags or jars,  label with how much it holds & the date,  freeze (or continue to turn into pumpkin butter)

**My little hint for the best ever pumpkin bread, turn the puree into Pumpkin Butter first and then use the Pumpkin Butter in place of regular pumpkin puree in the recipes, it adds a bunch of extra spices and a deeper pumpkin flavor**

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