How to Make Homemade Pumpkin Puree Recipe

• First, select ripe and firm medium-sized pumpkins. Bigger pumpkins can have a grainy texture.

• Next, cut open the pumpkin and remove the seeds and fibrous strings. (better known as “pumpkin brains”)

• Then, cut the pumpkin into four to eight pieces.

• Line a large baking pan with aluminum foil.

• Place the pieces, rind side up, onto the baking pan.

• Bake in the oven at 375 ° F for one to 1 1/2 hours, or until the pulp is soft.

• Scoop the soft pulp from the rind with a spoon. Discard the rind.

• Use a blender or food processor to mash the pulp into a smooth texture.

• Now here is the all-important key: You need to eliminate as much water content as possible. Place the puree into a cheesecloth, and squeeze out as much water as you can.

Leftover puree can be frozen for a short period of time. Canning puree is not recommended by the USDA.

Now that you’ve made a batch of puree, you’re ready to make a Traditional Pumpkin Pie.