ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pumpkin Puree

Yield Makes 12 cups

Ingredients

  • 1 (12-pound) pumpkin
  • Water

How to Make It

  1. Cut pumpkin into fourths; remove and discard seeds and strings. Place pumpkin pieces in a large, deep roasting pan. Add water to a depth of 2 inches.

  2. Bake at 350° for 2 hours or until tender. Cool, peel, and cut into cubes.

  3. Process pumpkin cubes, in batches, in a blender or food processor until mixture is smooth, stopping to scrape down sides. Divide puree into desired portions, and freeze up to 3 months.