Hello my Friends, welcome to my Southern Kitchen!
Today I am making homemade Pumpkin Puree; only calls for one ingredient, Pumpkin! Once you make and try this, you’ll never buy store bought canned pumpkin puree again! Perfect for your favorite Pumpkin desserts: Pumpkin Pie, Pumpkin Bread, Pumpkin Cheesecake, and more!
1 (2 pound) sugar pumpkin or pie pumpkin or 2 (1 pound) sugar pumpkins or pie pumpkins, rinced (makes 2 cups)
Preheat Oven to 400 degrees. Line a 9x13 inch baking sheet with parchment paper or aluminum foil and set aside.
Using a sharp knife, slice the pumpkin in half lengthwise (depends on how tough the pumpkin stalk is, you can either slice through it or remove it first and then slice). Then using a large spoon, scoop out all of the pumpkin seeds and discard (or you can save them for roasted pumpkin seeds). Place the pumpkin halves cut side down onto the prepared baking pan. Roast for 35 to 45 minutes or until the pumpkins are tender and the flesh is very soft. Remove from the oven and remove the skin away from the pumpkin flesh and discard the skin. Cut the pumpkin flesh into large squares and place in a blender or food processor, fitted with a blade attachment. Process and puree the roasted pumpkin until it is very smooth and thick, scraping down the sides of the bowl occasionally with a spatula. Pour the puree into a bowl, mason jar, or an airtight container, cover, and store in the refrigerator for up 5 days.
Ellen’s Magic: Add in a little water to the pumpkin squares before pureeing it if it’s to thick, also If the pumpkin puree is a little watery, strain it using a cheesecloth or mesh strainer.
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