Easy as can be roasted in the oven and mashed. Freeze for later!
You will need about a 4 lb fresh sugar pie pumpkin to make 1 1/2 cups of pureed pumpkin, its so easy.
Buy the pumpkin put them in the oven and bake them as followed on the directions, there is always a label to tell you how to cook them, normally, sliced in half, scoop out seeds (set seeds them aside on another cookie sheet), pulp side down on a greased cookie sheet. Place in the oven on 375 degrees, for about an hour and a half. When cool, take a spoon and the insides of the pumpkins will scoop easily.
Mash by hand or for smooth puree put in a food processor just a few seconds. It won't take long at all and what a difference in taste, fresh is the best. Of course you can used canned in a hurry. The 15 oz size will do. That's it your ready to make all the wonderful other recipes online or on my site with it now!
Fresh Italian Roasted Pumpkin Seeds
Slow Cooker Pumpkin Puree!
Try these other pumpkin favorites!
Pumpkin Chip Spice Cake
Pumpkin Latte in a Crockpot
Mini Fresh Pumpkin Turnovers
Best Ever Mini Pumpkin Whoopie Pies
A Very Fresh Pumpkin Pie
Pumpkin Spice Cake (using a mix)
Pumpkin Pistachio Biscotti
Pumpkin Whip Dip Recipe
Glazed Pumpkin Spiced Breakfast Scones
Pumpkin Spice Rum Cookies
Pumpkin Mini Turnovers
Baked Mini Pumpkin Donuts
French Pumpkin Mini Muffin Puffs
Italian Roasted Pumpkin Seeds
Pumpkin Cake Mix Cookies
Tex Mex Pumpkin Corn Muffins
Pumpkin and Sausage Bow Tie Pasta
Pumpkin Rum Shortcake with Caramel
Pumpkin Drop Cookies
Pumpkin Bread Pudding
Crockpot Pumpkin Spiced Latte
Pumpkin Whoopie Pies
Amaretto Pumpkin Cheesecake
Pumpkin Cheesecake Bars
Roasted Pumpkin Puree
Savory Pumpkin Cheddar Scones
Easy Pumpkin Cheese Pie
Best Ever Pumpkin Spice Ice Cream
Baked Pumpkin Pecan Donuts
+claudia lamascolo Author