With our easy-to-follow guide, you can enjoy the pure essence of pumpkin in every dish, from pies to soups. Say goodbye to store-bought cans and savor the natural goodness of homemade pumpkin puree
Preheat the oven to 400 degrees. Line a large baking sheet with aluminum foil.
Remove the stems from your pie pumpkins.
Cut the pumpkin in half and use a spoon to scoop out the stringy center and seeds.
Place the pumpkin halves with the cut side down on your lined baking sheet.
Bake in the preheated oven for about 45 minutes or until you can easily pierce the outside of the pumpkin with a fork.
Remove from the oven. Once cool enough to touch, peel the skins off. They should be easy to remove.
Place the cooked pumpkin pieces into a large bowl and puree them with an immersion blender. If you don't have an immersion blender, you can also use a food processor or high speed blender.
Transfer the pumpkin puree to storage containers. Refrigerate for up to 7 days or freeze for up to 1 year.