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pumpkin puree

This is my first time making pumpkin puree and I was delighted at how easy it was to make and how much more flavor it added to my pie compared to canned pumpkin puree. I froze most of this batch in 1-cup measures for baking and some in a few ice cube trays for baby food as Chayton will be starting solid foods in just a few months time. I am really looking forward to trying this in my Pumpkin Cheesecake with Frangelico recipe, which I will be making over the holiday season and sharing with you at that time.


Pumpkin Puree

Small-medium pumpkins are best for flavor. Using a sharp knife, cut the pumpkin in half and remove the seeds and stringy flesh with a metal spoon. If the pumpkin is large, cut it into wedges or large manageable pieces and place flesh side down onto a baking dish. Do not season or coat with oil.

Bake in a 350*F oven for 45 minutes to 1 hour, or until the flesh is tender.

Remove from oven and allow the pumpkin to cool.

Scrape the flesh off with a spoon. Puree in a food processor in small batches until smooth. Put puree in freezer bags in 1-cup portions and lay the bags flat before freezing so that they stack nicely.

Use puree as baby food, for baking, or added to soups or sauces.

pumpkin puree baby food