This is absolutely the easiest way ever for making pumpkin puree. I have always hated trying to hack into a pumpkin using a knife to cut it open. The pumpkin is always so tough and I’m afraid that I’ll end up cutting of my finger or something. With this simple method there is no difficult cutting involved. Yay :)
Wash your pumpkin well and then preheat the oven to 350 degrees (F). Next, place the pumpkin in the oven on a rack and bake until soft enough to insert a knife. You may want to put a cookie sheet on the rack below the pumpkin to catch any drips, but I didn’t have any.
Once the pumpkin is done cooking, simply let is sit on top of the stove for a little while to cool. I let mine cool for about half an hour. Then, all you have to do is cut in half (and it will be SO easy!). Use a spoon to remove the seeds and pulp and then scoop the flesh into a blender or food processor and puree until smooth. That’s it! Use the puree within a few days, or freeze for future use. What a great and easy way to get fresh pumpkin and avoid the BPA from canned products. I’ll be sharing a recipe for some tasty flourless pumpkin bars this week that you won’t want to miss but in the meantime you might want to try a pumpkin pie smoothie.