Homemade Pumpkin Puree & Roasted Seeds
Serves 6
15 mins prep
50 mins cook
65 mins total
Learn how to make fresh pumpkin puree from scratch, avoiding store-bought cans. Includes an optional bonus recipe for roasting the pumpkin seeds for a delicious snack.
0 servings
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To make pumpkin puree: Take two pumpkin pie pumpkins. Cut them in half and remove the seeds and excess gunk. Bake the pumpkin halves in your oven at 350°F (175°C) for 45-50 minutes, or until tender. Let cool for 30 minutes. Use a spoon to scoop out all of the cooked insides. Blend in a food processor until smooth. To roast pumpkin seeds (optional): Clean and dry the removed seeds. Toss them with a small amount of oil and your desired seasonings. Bake for 20-30 minutes, until crispy and golden.
