Ideas & Inspiration

How to Make Pumpkin Pie Puree

Quick Puree Recipe:

1.  Preheat the oven to 375 degrees.

2.  Wash the pumpkin or squash with warm water.

3.  Working on a solid surface, cut the squash into chunks about 4-inches square. Scrape off seeds with a grapefruit spoon.

4.  Place the pieces uncovered in a shallow baking dish, and bake for 45 minutes or until the pieces are easily pierced with a fork. Cool. Pour off liquid that accumulates in the pan.

5.  Separate the cooked flesh from the rind and place the flesh in a colander or large strainer.

6.  Puree the cooled pumpkin or squash in small batches in a food processor or put the cooked pieces in a deep pot and use an immersion blender if you have one.

7.  Store puree in 2-cup portions in the refrigerator for up to seven days or freeze for long-term storage. Pour off any juice that separates from the stored puree before using it in your favorite pumpkin pie recipe.

TIP: Save leftover seeds to roast for a tasty snack.