There’s really not much to pumpkin puree. It’s chop, cook, peel, blend. That’s it!!
I’ve always made my own pumpkin puree, that’s not because I’m a over achiever or a showoff. It’s purely because in South Africa your don’t often find canned pumpkin puree. So I have always been subjected to make my own. But really it is incredibly easy and delicious and beautifully bright.
So this is how it goes.
Chop a pumpkin into quarters, then scoop out all the seeds and “guts”. Then chop each piece in half and then roast in the oven for 45min on 180 degree’s. You will know when they are done when you poke them with a fork and they are all soft.
Next take the skin off each piece. Chop into smaller pieces and place in blender. Blend for about 15min until you have delicious smooth, beautiful pumpkin puree. Store in freezer bags and freeze or use it immediately in these Cinnamon Pumpkin Donuts ;).
It’s that easy!