Homemade Canned Pumpkin Purée
While making your own canned pumpkin purée is not as easy as picking up a can at your local grocery store, it’s not difficult at all. So for those of you who don’t have access to the canned stuff at the store or want to know exactly what is going into their baking, this recipe is for you!
  • 4 - 6 lbs pumpkin, cut in half
  • 1 teaspoon salt
  1. Preheat oven to 375 degrees F. Cut the pumpkin in half and scoop out the seeds. Place pumpkin cut side up on a sheet tray and sprinkle with salt. You may need to take a small sliver out of the side so it stands up. Bake for 40 - 45 minutes or until the pumpkin flesh is fork tender.
  2. Remove from the oven and let the pumpkin cool. Spoon pumpkin out of skin and place in a food processor. Working in batches, pulse until completely smooth. Place in an airtight container in the refrigerator. Pumpkin should keep for 1 week chilled.
Recipe by jessica burns at http://jessicaburns.com/2017/10/homemade-canned-pumpkin-puree/