So Many Ways to Use Pumpkin Puree!
We can’t get enough of pumpkin dishes and treats, especially with fall and the holiday season approaching! Who doesn’t love a good pumpkin recipe? From savory dishes like Pumpkin Chili to sweet treats like Pumpkin Cinnamon Roll Cake, Pumpkin Lasagna, and Pumpkin Pie Cheesecake Bars, we even love sneaking pumpkin into breakfast recipes, like Pumpkin French Toast Sticks and Pumpkin Pancakes. We know, that’s a lot of pumpkin! So, do we stockpile cans of pumpkin puree? No way! Canned pumpkin puree is perfectly fine, but it’s so easy to make your pumpkin puree from scratch! You literally only need one ingredient, and that’s pumpkins of course! We usually make it in big batches to have on hand whenever we need it.
Supplies
Pumpkins – We recommend using small pumpkins like sugar pumpkins, also known as pie pumpkins. You’ll want to avoid using large jack-o-lantern pumpkins because they are too fibrous and don’t have as much flavor! Olive oil (optional) Salt (optional) Baking sheet Parchment paper Food processor – If you don’t have a food processor you can also use a blender or even a potato masher! Cheesecloth – This is only necessary if your puree has too much liquid. You can also use a fine strainer. Airtight container – If you don’t use your pumpkin puree right away, you’ll want to store it in an airtight container to maintain freshness.
How to Make Pumpkin Puree
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