This Easy Homemade Pumpkin Puree is what you need when canned pumpkins are not available in your store. It's easy, I promise.
- 1 whole 9 lb Fresh Pumpkin
- Separate the Pumpkin into two and remove the seed. Put in a large cookie sheet and bake for an hour or until soft. When done, let the pumpkin cool down and peel the skin. Puree the pumpkin by batch using your blender, processor or bullet. I used my bullet and I thought it was too messy. When you process the pumpkin, add a very small amount of water to just process the pumpkin meat. Separate by 1 cup or two cups and thaw before using. This recipe will yield 10 cups of Pumpkin Puree. I have made Pumpkin Soup, Pumpkin Cheesecake and will be making Pumpkin Muffin and Cake with my Pumpkin Puree'
I slice my pumpkin to half and I peel the other half, cut it into cubes and froze it while I baked the other half and pureed it for my Pumpkin soup and Pumpkin Cheesecake which I have made twice already as it is our favorite... very similar in taste from Barnes and Noble.