Homemade Pumpkin Puree
The Cookie Writer
The Cookie Writer
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  • Homemade Pumpkin Puree
  • 4 cups Ingredients One "pie pumpkin" or roasting pumpkin Coconut oil Instructions Preheat oven to 400F. Line a baking sheet with aluminum foil. Wash your pumpkin thoroughly and dry. Take 1 or 2 tsp or coconut oil and rub it all over the pumpkin. If your pumpkin has a huge stem, make sure to cut it down so the pumpkin can fit properly into your oven. Place the pumpkin onto the baking sheet and bake for 30 minutes. Try piercing with a fork or knife. If you can pierce through the skin easily, the pumpkin is done. If not, continue cooking in 10 minute intervals. *Mine was finished within the 30-35 minute range (also depends on the size of your pumpkin.) Remove from oven and set aside to cool. When it comes time to make the puree, peel the skin back (it is surprisingly easy!) Cut the pumpkin into smaller pieces and stick into a food processor, working in batches. Puree until smooth. You can also puree the skin if you like (however, I skipped it this time to see how strong the pumpkin flavour would be.) Keep pureeing until all the pumpkin is smooth. Move to an airtight container and store in the refrigerator for a couple of weeks. DO NOT CAN. I would not have known this unless I came across some tutorials, and it is actually unsafe to can pumpkin! 3.2.2802



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