Homemade Pumpkin Puree

We've all used Libby's canned pumpkin puree and we've all often pondered if we can make our own pumpkin puree. Some of us might have even been tempted to buy those pumpkins they see in the supermarket but the only thing they knew what to do with it is carve it into a Jack-O-Lantern. Guess what, your fear is over! Making homemade pumpkin puree is as easy as using a microwave oven ... I'm not joking. Just make sure you buy "pie" pumpkins, they are round and darker in color.

I got some organic pumpkins when I was upstate with Lonnie and this might be the best way to use up the pumpkins before they go bad. You can use the puree to make pies, breads, cheesecakes, cookies, soups, etc. Freeze the puree inside ziplock bags or plastic containers. Also save the seeds for roasting, it makes a good quick snack! Thanks "Pumpkin lady" for giving me the link for some great pumpkin recipes. Check out more Pumpkin recipes at Pumpkin Patches and More

Cut 1 medium sized "pie" pumpkin into quarters. I find using a serrated knife much easier to cut pumpkins, I used my pumpkin carver for that. Scrape the insides with a big spoon. Save the seeds for roasting and discard the stringy stuff.

Line pumpkin skin side up in a microwaveable bowl. Cover with plastic wrap or if the bowl has a cover, cover it. Microwave on high for 25-30 minutes. Check to see if it's fully cooked, if not microwave for another 5-10 minutes. Skin should slide right off when it is thoroughly cooked. Let it cool for about 5 minutes.

Beat the cooked pumpkin with a hand mixer or a hand blender until it turns into a smooth consistency. The puree is now ready to use.