How to make pumpkin puree - easy recipe

This short blog post is the “right start of your autumn”. Dress in a comfy sweater and fill your house with pumpkin smell.

I have found lots of pumpkin recipes…

But the problem is that almost all of them use canned pumpkin puree in them.

Which is ok, but as autumn is coming, wouldn't it be better to make your own pumpkin puree?

Prep Time 10

Baking Time 40

Total Time 50

Course Dessert

Cuisine American, Vegan

Servings 3 cups

Calories 49 kcal

Preheat the oven at 180 degree Celsius or 360 degrees Fahrenheit
Cut your pumpkin in half. Be careful when doing it, because it is quite firm.
Using a fork or a spoon, scoop out the seeds. You are not going to need them in this recipe, but you can make lots of other dishes with them.
On a baking paper, put the pumpkin halves with the face down. It is going to protect them from over baking, and they will be softer and mushier.
Let it bake for about 40 minutes or until you can easily puncture with a fork into the pumpkin.
After removing it from the oven, let it cool for about 20 minutes.
Separate the pumpkin’s skin from the soft part.
Add into a food processor the soft part and blend until the mixture forms a puree.

The power of the food processor does not matter. I use this brand because the quality-price ratio is so good.

Keyword pumpkin puree, pumpkin recipe