Here we share a delicious and easy alternative to canned pumpkin puree so you'll have everything you need to make that delightful holiday pumpkin pie at any time and place.
💡 Expert Tip: If your pumpkin puree is too watery, use a cheesecloth or kitchen towel to eliminate some of the liquid.
Choose smaller, denser sugar pumpkin or pie pumpkin varieties. They are firm, easy to work with, and have less water, but a naturally sweet taste.
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Thoroughly clean your pumpkins. Next, chop each into half vertically and remove the seeds.
Place the cleaned, cut pumpkin halves onto a baking sheet. To prevent browning, make sure that you place them with the skin facing up.
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Once the pumpkin halves have baked and cooled completely, remove the skin and mash the pumpkin with a blender or food processor.
Once it becomes a smooth puree, it is done. Drain any extra liquid left on top, if necessary.
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If there's one baking skill that you'll want to add to your repertoire for the Fall and holiday seasons, it is how to make pumpkin puree from scratch.