This post will walk you through making pumpkin puree.
First you will need a pumpkin for baking, not a carving pumpkin. These typically are smaller and are either labeled as baking pumpkins or 'pumpkin pie' pumpkins.
Step 1:
Wash pumpkin
Cover cookie sheet in aluminum foil, this just helps keep pumpkin from sticking.
If your pumpkin has a stem like mine did you need to cut this off.
**Set oven to 350**
Step 2:
Cut pumpkin in half (around the width)
Scoop out all the seeds and guts (save seeds for roasting if you wish)
Step 3:
Place pumpkin stem sides up on cookie sheet
Place into oven and bake on 350 for 40-60 minutes depending on size of pumpkin
(This pumpkin took 45 minutes)
When you pull pumpkin out of the oven the skin should be a dark orange.
Let sit until you can touch outside of pumpkin without burning your hands.
Step 4:
Scoop out all the pumpkin and put into a bowl
You should only have the skin left when done
Step 5:
Place all pumpkin into blender or food processor and puree to whatever consistency your baby likes. You may need to add a little water to help it mix better.
Once its to a consistency you like scoop all the puree into ice cube trays and then place in freezer until frozen.
Once frozen pop out the cube and place into freezer safe containers.
Step 6:
Mommy gets to put her feet up and relax (yeah right)
