I don't know about you but I've been having a hard time finding canned pumpkin puree. I decided to make my own and honestly I prefer it so much more! It's super easy to make and doesn't take much time at all.

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RECIPE:
Sugar Pumpkins (also known as pie pumpkins)
Veggie Oil

INSTRUCTIONS:
***Sugar or pie pumpkins are much smaller than the large pumpkins we're used to***

Preheat your oven to 350°F

Contrary to the video, cut the top off the pumpkin to create a flat surface. Turn it on that side for stability and now cut pumpkin in half (much safer!)

Scoop out the pumpkin seeds and reserve for pumpkin seed snacks later (Video coming soon!)

Spread a thin layer of oil on a baking sheet before placing your pumpkin halves cut side down on sheet with space between each for even heating

Place your pumpkins in the center of the oven and roast for about 45 minutes or until a knife can be inserted and removed easily

Allow to cool down at least cool enough to handle then scoop contents into blender or food processor and blend until smooth

Refrigerate for up to 5 days or freeze for up to 3 months

ENJOY!!!
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► Music Credit: LiQWYD bit.ly/rose-sky-free-download

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