Pumpkin Puree

It's that time of year again where everybody breaks out their canned pumpkin and bakes till New Years. Have you ever tried making that stuff yourself? You should! I absolutely love making my desserts from scratch so if that's you too, keep reading! :)

Not only can you make puree with pie pumpkins, but you can roast the seeds too! Double treats...um, yes please.

If you don't already have silicone parchment paper you need to check them out now...I haven't had to buy parchment paper again! They also work better as well.

And one last thing before I share the recipe with you. I highly recommend using a Blendtec Twister Jar like I did because I've never had such smooth results with anything else. If you just have a food processor, that's alright. :) Alright, here we go!

Ingredients

•1 sugar/pie pumpkin

Directions

1.) Preheat oven to 350° F. Snap/cut off stem and slice pumpkin in half.
2.) Scoop out the insides with a spoon and reserve seeds for roasting later.
3.)Place halves on lined baking sheet and bake for about 50mins or until a fork slides through easily.
4.)Once they are done, allow them to cool for 30mins. Flip the halves over, scoop the insides with a spoon, and add to a blender or food processor. We used the Blendtec Twist 
Jar.
5.)Store pumpkin puree in the refrigerator for 1 week or the freezer for 6 months. Enjoy!

Yield: About 4cups (32oz). It depends how large your pie pumpkin is.

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Photography by: Athena Parnell