It's incredibly easy to make your own pumpkin puree with a fresh pumpkin!
Preheat oven to 400 degrees F.
Carefully, cut the pumpkin in half.
Using a spoon, scoop out the seeds and stringy "guts" and set them aside if you intend to roast them, or discard.
Place the pumpkin halves face down on a baking sheet.
Bake for about 45 minutes, or until the pumpkin is very soft, and you can push the skin in without much pressure.
Allow the pumpkin to cool face up.
Scoop the flesh out of the skin, and into a food processor.
Puree for a few minutes until the pumpkin is very smooth.
Keep in the refrigerator for up to a week, or freeze for up to 6 months.
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