IMG_5207Have you ever made fresh pumpkin puree? If not, you are in for a treat! Its so easy too… I promise! First and most important… is to pick the right pumpkin. Make sure you pick up one of the small pumpkins that are traditionally called “Sugar Pumpkins”. At Trader Joe’s, they label them “Pie Pumpkin”. They are so much sweeter and better tasting than the traditional pumpkin.

I always wash the outside of the pumpkin with soap and water. Then I cut a circle around the stem. I love how easy these are to cut. They are not difficult and hard like a squash. Remove the top and scrap off the seeds and strings from both the top and the inside of the pumpkin.

IMG_5211Place your pumpkin on a microwave safe plate. This pumpkin was 3 lbs. and I microwaved it on high for 10 minutes. I then let it sit in the microwave with the door shut for an additional 5-10 minutes. Or you can leave it in there until it cools enough to handle. If you pull the pumpkin out of the microwave before it completely cools, put the top back on so it fits snug while it cools on your counter.


 Once the pumpkin is cool enough to handle, scoop out the flesh with a large spoon and place it in a blender.  (I used my handy and oh so dandy Blentec blender!) The skin should peel off the flesh easily. Discard the pumpkin skin.

IMG_5322Puree the pumpkin flesh until it is smooth. It is now ready to use in any recipe! If you have extra or are not using the puree right away, store in a sealed container in the refrigerator or you can freeze it. My 3 lb. pumpkin yielded a little more than 2 cups of pumpkin puree. I love pumpkin season… So good! Now get cooking/baking!