Rachael Ray's 30-Minute Healthy Recipes

Pure Homemade Pumpkin Puree

* 1 large cooking pumpkin

1. Remove the stem from the pumpkin using a very sharp knife.
2. Cut the pumpkin into 8 wedges.
3. Remove the pulp and seeds being sure to clean the pumpkin completely.
4. Lay the pumpkin wedges into a large roasting pan.
5. Bake in a 325 degree oven uncovered for 60 minutes.
6. Lower the oven temperature to 300 degrees and bake 2 hours longer.
7. There should be no visible liquid under the skin and the meat fork tender.
8. Turn off the oven leaving the pumpkin in the oven with the oven door slightly cracked to ventilate for 2 hours longer.
9. Take the pumpkin from the oven and cut away the skin and dry areas.
10. Place the pumpkin meat into the blender or food processor.
11. Puree the pumpkin until very smooth.

Making pumpkin pies with canned puree is perfectly fine, but what a treat for the family to actually bake your own puree together. The kids get a kick out of seeing the real source of that canned pumpkin. Don't forget to save the seeds for roasting as well!

If you're not sure about what sort of pumpkin to use, as your produce manager. There are Jack O'Lantern pumpkins and then there are "sugar pumpkins" or "baking pumpkins." You'll be happy with the results if you choose the right pumpkin. Have fun!

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