Pumpkin Puree

For those do-it-yourself-ers, here’s a recipe to make your own pumpkin puree. Of course, you can just buy the canned puree at any grocery store, but isn’t it more fun to do it yourself? Bonus, it’s an excuse to buy an extraordinarily adorable sugar pie pumpkin.

1 sugar pie pumpkin, scrubbed

Olive oil

Preheat the oven to 400 degrees Fahrenheit. Brush olive oil over the pumpkin and place in the oven directly on the rack. Place a baking sheet on the rack beneath the pumpkin to catch any juices. The baking time will vary based on the size of your pumpkin. A coconut-sized pumpkin will take around 30 minutes, while a much larger pumpkin may take up to 90 minutes. The pumpkin is done once a knife can cut it like butter. Once done, remove the pumpkin and baking sheet from the oven and let the pumpkin cool for 2-3 minutes. Slice the pumpkin in half, remove the seeds with a spoon, and then remove and mash the cooked flesh. Store in the refrigerator if not using immediately.


2 thoughts on “Pumpkin Puree

  1. Pingback: Pumpkin Risotto « mollysaurus

  2. Pingback: Pumpkin & Black Bean Casserole « mollysaurus

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