Smooth, naturally sweet and fiber-rich pumpkin puree is easy to make at home.
1 2-4lb pie/sugar pumpkin
2 tbsp olive oil
1/2 tsp salt
1/2 tsp ground pepper*
- Preheat oven to 400’F.
- Using a large, sharp knife, (carefully!) cut your pumpkin in half lengthwise.
Scoop the seeds and flesh out of the pumpkin and into a bowl, to be dealt with later.
Rub each half of the pumpkin with olive oil, salt and pepper and place on a parchment or foil lined baking sheet cut side down.
- Bake for 40-50 minutes or until flesh is easily scooped out into a bowl. If it’s tough to scoop, let it cook for another 10 minutes and try again.
- Let it cool and then puree or mash really well. If using within a week, place in a sealed jar in the fridge. Otherwise freeze flat in zip bags or in an air-tight container for up to 6 months.
If you’re planning to use the pumpkin puree for a sweet recipe, omit the ground pepper.
Keywords: pumkpin, pumkpin seeds