Easy Homemade Pumpkin PureeLearn how to make this Easy Homemade Pumpkin Puree at home with just one ingredient, so you can use it in your favorite pumpkin recipes.View MoreArrow

INGREDIENTS1 small “baking”/“pie” pumpkin — around 5 pounds (2.5 kg)

Step 1Heat oven to 400 F. Line a baking sheet with parchment paper or aluminum foil.

Step 2Cut the pumpkin near the stem down the bottom on both sides, but don’t attempt to cut through the stem.

Step 3With your hands separate the two parts. The stem will come off at this point.

Step 4Scoop out the seeds and stringy flesh. Place pumpkin cut side down and pierce with a fork a few times. Bake for 45-60 minutes, until the pumpkin softens and starts to turn go

Step 5Take out of the oven and scoop out the flesh. Blend in a food processor until smooth.

Step 6Store in an air tight container in the fridge for up to 7 days or freeze for up to 2 months.

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