It is finally here – pumpkin season! New recipes that call for pumpkin puree abound this time of year, and rather than buy can after can of the store-bought kind, why not make your own puree? It is incredibly easy, and it freezes well for later!
Here’s how to make and freeze pumpkin puree:
- Preheat your oven to 400°F. While it heats up, cut a pumpkin in half, starting at the stem side and working all the way down. Scoop out the seeds and stringy insides with a spoon and set them aside for another use.
- Pour 1/2 cup of water onto a baking sheet.
- Place the pumpkin halves, cut side-down on the baking sheet.
- Bake at 400°F for 30-45 minutes, or until the pumpkin is soft and the skin is beginning to pull away from the flesh.
- Allow the pumpkin to cool. When it is cool enough to handle, scoop out the pumpkin flesh and discard the skin and stem.
- Puree in a food processor until smooth.
- To freeze, pack the pumpkin puree into freezer-safe containers, leaving 3/4” of empty space at the top.
- Freeze, uncovered.
- Once frozen through, put the lids on your containers and label them.
Easy as that!