You'll never go back to canned pumpkin once you try this easy and fresh pumpkin purée!
- 1 or 2 small sugar pie pumpkins
- 1 tablespoon melted butter or olive oil
Cut pumpkins in half and clean out seeds and string.
Cover a baking sheet with parchment paper. Brush a little melted butter or olive oil on cut edges of the pumpkin. Place pumpkin cut side down on baking sheet.
Cook for 1/2 to 1 hour, depending on size of the pumpkin, until soft to the touch. Cool by flipping cut side up on baking sheet. Remove pumpkin skin. Cut into pieces and put through a food processor or blender until mixture is smooth.
Use fresh purée for pumpkin pie, bread, or cookies. To store, scoop into containers and freeze. After defrosting, spoon into a strainer and let drain to ensure it isn’t watery.