Making your own homemade pumpkin puree is really an easy task. It is surprising that more people do not make their own pumpkin puree. If you have ever cooked fresh squash from a butternut, hubbard or other squash, you can follow the same process. Once it is cooked, the pulp is squeezed in cheesecloth to remove as much excess moisture as possible.
The only ingredient is a fresh pumpkin or two.
Here is how to make pumpkin puree(or pulp as some call it):
For the best taste and texture, make and use fresh puree whenever possible. Store leftover puree in the refrigerator for a few days at most.
Puree can also be frozen for a couple months.
Canning of pumpkin puree is not recommended by the USDA.
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