How to make pumpkin puree for cake or muffins
Video recipe for pumpkin puree
Servings: You can make about 2 cups of pumpkin pure from the pumpkin this size
All you will need for this recipe is pumpkin. For this recipe, I took 1, 50 oz. (approx.- 1.5 kg) hokkaido pumpkin.
First, cut the edges of the pumpkin and slice it in half – be careful not to cut your fingers as it can get QUITE tricky with this round pumpkin.
Then take a large spoon and remove the middle part, so all the seeds are removed.
Slice the pumpkin into large pieces. Take a baking dish, put on the parchment paper and arrange the pumpkin on the paper, so it doesn’t stick to the bottom
Heat the oven on 350 F (170 C), put the pumpkin in, and bake it for around 45 minutes.
When done, take it out and check with a fork if the pumpkin is fork-tender.
Nov peel the skin off with a knife or just with your hands, but I think it is more comfortable with a sharp knife – as you can see, this will get a bit messy.
Then put the pieces into a food processor and mix for a few seconds until you get a smooth puree.
You can store it in an air-tight container or freeze it.
Your pumpkin puree is ready.
