Fresh pumpkin pie puree is better than canned. It is a lot easier than you think and you can use the puree for a ton of different applications. I love having extra puree on hand to make things like cakes and pasta sauce.

Start by getting a pumpkin. Look for pumpkins that are meant for consumption like Sugar Pie pumpkins or Dickinson. Most store bought pumpkins will have it labeled. The bonus is that if you like to carve pumpkins during Halloween, you can also use the same pumpkin to make your pies.

Begin by prepping the pumpkin for baking. Wash the outside of the pumpkin and cut stem off.

Cut the pumpkin in half and scoop out all the stringy meat and the seeds. Save the seeds to make roasted pumpkin seeds.

Coat the pumpkin halves with a generous amount of oil.

Preheat oven to 375F. Place pumpkins into the oven and bake for at least 40 minutes or until pumpkins are really soft. Once the pumpkins are done, turn off the oven and crack open the door to allow the pumpkins to cool in the oven. This will help the pumpkins dry out a bit before making it into a puree.

Once cooled, scoop the soft pulp into a bowl or directly into a blender. Use an immersion blender or regular blender to puree the pulp until smooth.

The puree can be stored in the freezer for up to 6 months or in the fridge for a week. Use the puree to make pie, smoothies, pasta, muffins and many other things. Enjoy!!

Ingredients

• 1 pumpkin

Directions

1. Wash the outside of the pumpkin and cut stem off.
2. Cut the pumpkin in half and scoop out all the stringy meat and the seeds. Save the seeds to make roasted pumpkin seeds.
3. Coat the pumpkin halves with a generous amount of oil.
4. Preheat oven to 375F. Place pumpkins into the oven and bake for at least 40 minutes or until pumpkins are really soft. Once the pumpkins are done, turn off the oven and crack open the door to allow the pumpkins to cool in the oven. This will help the pumpkins dry out a bit before making it into a puree.
5. Once cooled, scoop the soft pulp into a bowl or directly into a blender. Use an immersion blender or regular blender to puree the pulp until smooth.
6. The puree can be stored in the freezer for up to 6 months or in the fridge for a week. Use the puree to make pie, smoothies, pasta, muffins and many other things. Enjoy!!

If you liked this recipe, check out the other recipes on the blog.