EASY PUMPKIN PUREE

Hey all! I’ve picked the last of my pumpkins today and I was lucky enough to get 13 this year! *I knew 13 wasn’t unlucky πŸ˜‚* 

Our family planted a few types, Big Max, Connecticut, Amish and Ghost πŸ‘» pumpkins. We used the large Big Max pumpkins for carving jack-o’-lanterns and I’m using the Ghost pumpkins for Fall decorations and I’m about to roast the Amish and Connecticut pumpkins and then make puree which I’ll use in pancakes, pies, pumpkin rolls, pastries etc *drool*

So here’s the easiest and shortest recipe ever!

ROASTED PUMPKIN PUREE

1. Wash and dry the pumpkin ( The smaller pumpkins are a bit sweeter)

2. Stab repeatedly *I had too much fun πŸ˜‚*

3. Put pumpkin in a glass baking dish or tray and bake at 350F for about 45-60 mins or until fork tender. 

4. Let cool, cut in half, scrape the seeds and guts out and then puree the flesh in a food processor/blender.
That’s it! Super easy and so much better than the canned puree and it also freezes well. I like to store 2 cups of puree in each freezer storage bag, so when I need it I know exactly how much is in there.

Here are my pumpkin farmers πŸŽƒπŸŽƒπŸšœπŸ‘¨β€πŸŒΎπŸ‘©β€πŸŒΎβ€οΈβ€οΈ

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