Diy Pumpkin Puree

Remove from the oven flip around and scoop the soft pumpkin flesh into a food processor.

Diy pumpkin puree. Seal and date the bag and place it in the coldest part of the freezer. The recipe requires only two ingredients and thats counting salt which is technically optional. Place in oven whole.

First use a large knife to slice the pumpkin in half then use a large spoon to scrape out the seeds. This sounds easy I tried it once before but I found the homemade puree was much runnier than the canned. How to make Pumpkin or Squash Puree.

For the richest flavour I prefer to start with roasted pumpkin. Thankfully making your own pumpkin puree is really easy. Make the Puree.

Place to desired amount of pumpkin puree in a freezer bag and squeeze out the excess air. Water if needed. October 13 2014 723 pm Melinda S.

1 tablespoon avocado or olive oil. Homemade pumpkin purée tastes pleasantly fresher and lighter. Preheat oven to 375 Knock off stem of squash or pumpkin against the edge of counter and discard.

Allow to cool until it can be handled comfortably. Cut the top and bottom off and slice the pumpkin in half. DIY Pumpkin Puree has 2 comments.