Homemade Pumpkin Puree

Vegan baking: Pumpkin is great as is can be used in place of egg in some recipes.

Gluten free baking: Pumpkin puree is great to moisten and combine ingredients.

General baking: Pumpkin is just great all round. It adds colour, moisture and a unique flavour.



Grab as much pumpkin as you have at home/can be bothered cutting up/can fit in your oven. All being around the same size.

Pop in a baking tray that is lined with aluminium foil, then cover with another sheet of aluminium foil and tuck it into the edges. This way the pumpkin can steam.

Bake in the oven at 180 degree Celsius (350 Fahrenheit)  until the pumpkin is very tender (this will take around 50 minutes but depends on the amount you are cooking). Remove the foil for the last 10 minutes so that some of the moisture can evaporate.

Let the pumpkin cool and then blend until smooth. I used an immersion blender for this.

Go ahead and freeze whatever you don’t use.

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