Pumpkin Puree

Pumkin puree is used in many popular fall desserts ranging from cakes to cookies. It is so easy to make the puree and you get more bang for your buck. I got a medium sized pumpkin for under $10 at a local pumpkin patch. From this I was able to get about 80 ounces (10 cups) of pumpkin puree. A can of puree at the store is usually close to $3 for less than 2 cups of puree. Spending $10 at a pumpkin patch, would make just nearly five and a half cans of the puree. The great thing about pumpkin puree is that it can last up a year when stored in and air-tight container in the freezer.

---

Ingredients

• 1 Medium Pumpkin

• 3 Tbsp Butter

• 1 Tbsp Salt

• 1 Tbsp Pepper

Clean & Roast the Pumpkin

Cut the pumpkin in half and clean out the seeds and guts.

Score the inside of the pumpkin halves with a knife.

Season inside of halves with salt and pepper.

Roast at 350 for 45 minutes to an hour.

Blend

Remove halves from oven.

Scoop flesh from skin and place in a blender.

Add the butter.

Blend until smooth.

---

Have Fun with It!

This puree could be used in so many different ways, it's mind-blowing. I have made soups, sauces, cakes, brownies, and so many more things with this. If y'all have any questions or comments, leave them in the comments below. Check out The Diner Carr on Facebook, Pinterest, and TikTok!