Homemade pumpkin puree is easy to make. All you need is a small pumpkin and a baking sheet. You can use the puree in your muffins, pancakes, cookies, soups, smoothies and lattes.
Preheat the oven to 350°F. Spray a baking sheet with nonstick cooking spray (I use avocado spray) or line with parchment paper.
Slice the pumpkin in half using a sharp knife.
Use a metal spoon to scoop out the inside string and seeds. Scrape down the sides of the interior wall to get the last bits.
Brush the inside flesh with cooking oil (I use avocado oil spray) and season with salt and pepper.
Lay the pumpkin, flesh side down on to the greased baking sheet. Use a fork to poke holes on the outside skin. This will help to release steam while cooking. Bake for 45-50 minutes or until flesh is soft when poked with a fork..
Let the pumpkin cool completely. Then use a spoon to scoop out the cooked flesh. Add it to a blender, working in two batches. You can also use a food processor, hand mixer or handheld potato masher. Puree the pumpkin until it's smooth and creamy.
This pumpin puree can be used in pancakes, cookies, muffins, sauces, smoothies and soups.
TIP: Pumpkin puree can be frozen in smaller batches for easy use. Measure out 1 cup or 2 cups and add to a ziploc freezer bag. Seal tightly then lay flat in the freezer for easy storage.