Pumpkin Puree

Heat oven to 350° and line a sheet pan with parchment paper.


  • 1 sugar pumpkin


  1. Cut the pumpkin in half, stem to base. Remove seeds and pulp.
  2. Bake in the oven for 45 minutes or until tender.
  3. Scrape pumpkin meat from shell halves and puree in a food processor. Strain to remove any remaining stringy pieces and excess water.
  4.  Store in the freezer in freezer safe bags.


*Tip: Make sure to remove ALL of the water from the puree!

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