Pumpkin puree is easy to make fresh and so versatile. You can use it for pie, soup, or baby food (a popular option when my son was a baby). This is a basic recipe that you can make at home, and freeze to use for later.

Easy Pumpkin Puree

Ingredients:

• 2 pie pumpkins
• 1/2 cup water

Directions:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper. Cut the pumpkins in half and remove the stems. Using a large spoon, remove seeds.
2. Place pumpkin halves face down onto baking sheet. Bake in oven for about 45minutes, until soft and able to poke with a fork. Let the pumpkin cool until safe to handle.
3. Peel away the skin of the pumpkin, using a spoon to help scoop out the flesh if necessary. Add the pumpkin to a food processor or blender with 1/2 cup of water.
4. Puree until smooth. If the mixture is thick, add a tablespoon of water as necessary.

Notes:

• You can use the pumpkin puree immediately or save for later. If freezing, you can measure and store in freezer-friendly bags.
• This is a plain recipe. When I made this to use as baby food, I would sometimes mix in cinnamon, cumin, or other flavors to change it up.