Making fresh pumpkin purée is easy and delicious. It can be frozen for long term storage as well.
Different pumpkins will have different tastes, color and texture, so if you feel adventurous, try a few different types. The seed flavor and texture can vary as well, making for a fun and unique snack if you like roasted pumpkin seeds.
The classic pie pumpkins are smaller, orange pumpkins as pictured above. If you are buying from the farm, ask the growers what their favorites are!
Fresh Pumpkin Purée
What you need:
1. Preheat over to 375 degrees.
2. Remove pumpkin stem and slice in half.
3. Clean the middle of pumpkins out. Set aside seeds for roasting if you’d like.
4. Lay pumpkins meat side down on pan.
5. Bake for 45 minutes or until tender.
6. Clean skin off pumpkins.
7. Use a food processor or blender to purée pumpkin.
8. If pumpkin is too try, add water 1 tablespoon at a time. If pumpkin is too wet, drain excess water.
Kate Lambert grew up in northern Illinois, not on a farm but active in FFA and showing livestock.
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