Homemade Pumpkin Puree
Author: Cradle Rocking Mama (Carrie Summers)
Recipe type: puree
Serves: 2-2.5 cups
- Preheat the oven to 400 degrees Fahrenheit.
- Cut the pumpkin in half.
- Scoop out the seeds and fibers on the inside. Set them aside to make roasted pumpkin seeds!
- Remove the stem from the pumpkin.
- Lay the pumpkin on a parchment lined cookie sheet.
- Bake for 40 minutes, or until a knife easily inserts into the flesh of the pumpkin.
- Let cool for one hour.
- Scoop the flesh from the pumpkin into a food processor.
- Process until smooth.
- Store in the fridge for up to 1 week, or freeze or can the puree.
- Enjoy your delicious, homemade pumpkin puree!
Recipe by at https://cradlerockingmama.com/homemade-pumpkin-puree/
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