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Homemade Pumpkin Puree

Someone left a big pumpkin at the curb with their garbage, and I picked it up during one of my walks. I did roast pumpkin before, but I remembered how hard it was to cut up the pumpkin. However, I saw a recipe for how to roast a whole pumpkin, and that's what I did today. I have plenty of puree for breads, muffins, soup, smoothies, and even baby food!
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Prep Time: 5 minutes

Cook Time: 60-90 minutes

Total Time: 1 to 1 1/2 hours

Yield: Depends on size of pumpkin

Source: Shared on Facebook

Ingredients:

* I used a large pumpkin, and it came out fine. The recipe recommended small, "sugar pumpkins."

Steps:

  1. Rub the pumpkin lightly with olive oil.
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  3. Line a pan with foil. This will catch any drips.
  4. Roast the pumpkin at 400 degrees F. You don't have to preheat the oven.
  5. This will take 60-90 minutes. It's done when a fork pierces very easily. Let cool.
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  7. Cut the pumpkin in half. Scoop out the seeds and stringy stuff.
  8. I saved the seeds, and composted the stringy stuff.
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  10. Separate the meat from the skin.
  11. Process the pumpkin meat in batches in the food processor.
  12. Put in 1 or 2 cup portions. Refrigerate or freeze.
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November 16, 20160 found this helpful

This is very useful and good to know. Thank you for posting!

Reply Was this helpful? Yes
November 16, 20160 found this helpful

After reading about roasting a pumpkin whole, I will be doing this all the time. So much easier than the old way I did it!

Reply Was this helpful? Yes
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November 22, 20160 found this helpful

what type of pumpkin is good for this recipe?

Reply Was this helpful? Yes
November 22, 20160 found this helpful

It recommends a sugar pie pumpkin, but I used a jack o'lantern pumpkin and it worked out well

Reply Was this helpful? Yes

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