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Easy Pumpkin Puree

Recipe photo courtesy of Manuel Rodriguez

Instead of roasting just one pumpkin, try doing two at one time so you can have pumpkin puree even in May.

Source: Body+Soul, October 2007
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Kept in the freezer, the puree will last for up to 6 months.

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  • CupcakeBride
    26 SEP, 2011
    This was the best and easiest way to get fresh pumpkin puree. Makes a huge difference with Pumpkin pie to use this fresh puree instead of canned pumpkin. I will continue to use this recipe every fall. My husband LOVES it.
    Reply
  • patriciae
    12 OCT, 2008
    my 1st time, after it drains, what do you do next? toss the liquid and keep the rest for the pie I assume?
    Reply
  • LoracE
    19 NOV, 2007
    Hope that they are ok! I have them in the oven, a Long Island Cheese, and Sugar pumpkin, just exactly what is picture above. They smelt great, and the LI Cheese was extra juicy and very rich orange. I did not use one of the Sugar (orange) pumpkins as it appeared just really dry and not quite as fresh smelling.
    Reply
  • LoracE
    17 NOV, 2007
    I have several varities of pumpkins, including white, that have set on my porch for about a month. I didn't think that when I set them out with the mums and Halloween decor, that I just might be able to make some good pies with them. Does this sound like that the pumpkins would be okay to use? We have had some 60-70 degree days. I am located near Wichita, KS. Think this will be okay to serve for Thanksgiving?? Thank you--LoracE
    Reply

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