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My sister surprised me when she said that the pumpkin I should use to make pumpkin puree is not the typical round, orange jack-o-lantern pumpkin, but rather a creamy colored neck pumpkin. The neck pumpkins make the best puree and are used in pumpkin pies, she said. Neck pumpkins looks like butternut squash but are bigger and have long necks. They have seeds only in one end of the pumpkin and are easy to process into puree.
To make pumpkin puree from a neck pumpkin, preheat the oven to 325F. Cut the pumpkin in several chunks and place it in a baking dish with the rind face up. Add about ¼ inch of water to the baking dish. Bake the pumpkin until it is tender, 45-60 minutes, depending on the size. The pumpkin is ready when a fork slides easily through the rind. Cool the pumpkin for about an hour. Remove the rind and either mash the pumpkin by hand or use a food processor.
One neck pumpkin yielded a little over 5 cups of puree and I am going to store it in the freezer until I am ready to use it. What goes better with pumpkin puree than pumpkin pie spice? Save this recipe for later when I utilize the pumpkin puree and pumpkin pie spice to make clean eating fall dishes.
Pumpkin Pie Spice
- 2 Tbsp cinnamon
- 2 tsp ginger
- 1 tsp nutmeg
- 1 tsp allspice
- 1/2 tsp cloves
- Mix all of the spices together
- Store in an airtight container.