Pumpkin Purée
The amount of purée is dependent on the size of your pumpkin. For best results, use smaller pumpkins, they are much easier to handle and will fit in your oven.
Servings Prep Time
2-3quarts 30minutes
Cook Time
1 1/2hours
Servings Prep Time
2-3quarts 30minutes
Cook Time
1 1/2hours
Ingredients
  • 1 pumpkinsmall to medium pie pumpkin works best
Instructions
  1. Preheat oven to 325º
  2. Wash and dry pumpkin thoroughly
  3. Cut pumpkin in half and then scoop out seeds and pulp
  4. Cut a small slice on the bottom of each pumpkin half so it lays flat and then cover with aluminum foil, place on cookie sheet
  5. Bake pumpkins, foil side up for 1 to 1 1/2 hours until fork tender
  6. When pumpkins are done, remove foil and let cool. When they are completely cool, scoop out the flesh and place in food processor. Process pumpkin in small batches until creamy. If necessary, use about 1/8 cup water per batch to help make the purée nice and smooth
  7. Place in airtight containers or ziplock bags and store in the refrigerator for up to one week and the freezer for up to 3 months
Recipe Notes

This Pumpkin Purée recipe is Gluten Free, Dairy Free, Vegetarian and Vegan.

Check out our FREE App to help you explore new Gluten-Free products at your local grocery store.
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