Learn how to easily to make your own pumpkin puree from scratch, store it, and freeze it for later.
Dessert, Main Course
(makes about 6 cups)
2 - 4 to 6
to grease the roasting pan
To Make Pumpkin Puree:
Pop the stem off the top of the pumpkin with a butter knife and discard it.
Slice the pumpkin in half, lengthwise, using a large, sharp knife. Scrape out all the seeds and stringy fibers from the inside of the pumpkin.
Grease a roasting pan big enough to fit pumpkin halves with some oil.
*(If you know you will be using this pumpkin for making sweet recipes, sprinkle some cinnamon over the bottom of the greased pan.)
Place pumpkin halves cut side down in the pan and bake at 350° for 40-50 minutes, depending on the thickness of pumpkins.
Take it out of the oven, gently flip pumpkin halves over to let them cool until it’s cool enough to handle.
Scoop pumpkin pulp out of the skin with a spoon and puree in a food processor or a blender until smooth.
To Store Pumpkin Puree:
Store pumpkin puree in the refrigerator, in a glass jar with a lid or another food storage container with an air-tight lid.
Properly stored, pumpkin puree will last up to a 4-6 days in the refrigerator.
To Freeze Pumpkin Puree:
Portion cooled puree into 1 or 2 – cup portions and divide it into separate zip-lock freezer bags.
Get all the air out of the bag, seal it, and label. Lay the bags flat on a cutting board or a baking sheet and freeze.
Once it’s completely frozen, you can stack the bags to save storage space.
I found this recipe on willcookforsmiles.com