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I know that fall is right around the corner when I start to see those sweet little sugar pumpkins at the store and the farmer’s market! Once I’m finished using them as fall decor, I like to bake them and make pumpkin puree, to use in pumpkin recipes! Here’s “How to Make Easy Pumpkin Puree”!
Baking pumpkins is easy to do! It’s so worth taking a little time to process these nutrient-packed little pumpkins to use in muffins, cakes, pancakes or even smoothies!
The nutritional benefits of pumpkin are nothing short of impressive! Boasting of Vitamin A, antioxidants, potassium and fiber, pumpkin is an inexpensive to eat well!
Your entire house will smell like heaven as you bake these beautiful little gems!
Wash your pumpkins exterior well, split in two and remove seeds, discarding stem. Place pumpkins face down on greased cookie sheet and bake at 350 degrees until tender, close to an hour.
Then scrape the pumpkin out of shell, actually it should just about fall out!
Puree in food processor until smooth. I like to measure out 2 cups and then put into zip lock bags. Then lay them flat on a cookie sheet to freeze!
You can use this puree in any recipe that calls for canned pumpkin!