Homemade Pumpkin Puree

homemade pumpkin puree

To celebrate the beginning of fall, I wanted to share a how-to on making your own pumpkin puree.  Sure the canned stuff will get the job done, but its just not the same as making it from scratch.  Also, going to the farmers market to get fresh, local pumpkins is just more fun!

 

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When picking out your pumpkins, make sure you buy a variety of pie pumpkin.  You don’t want to just go buy the largest jack-o-lantern pumpkin you can find…been there, done that. Long story short, it doesn’t end well haha!  Carving pumpkins aren’t meant to be cooked and when you do they turn out very stringy and icky.


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To start, cut the top off just like you are going to carve it.  Cut it in half and scoop out the seeds and innards.  Don’t worry about getting every little stringy fiber; they won’t hurt anything.  Just get the majority of it out.  Cut it into quarters or eigths.  Whatever suits your fancy!

 

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Arrange it on cookie sheets and throw it in a 350 degree oven.  Check it after about 40 minutes.  You are looking for the flesh to be fork-tender and the skins will be easy to peel off.  Mine took an hour to be fully cooked.

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Peel all of the skins off and put the flesh into your food processor or blender.  You could even mash it up by hand if you wanted to. Adding a splash of water helps blend it all together.  I added about a tablespoon with each batch I blended up in my food processor.

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And there you have it my friends!  Homemade pumpkin puree!  Ready to add to whatever recipe you want!  This also freezes beautifully if you don’t need to use it right away.

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much love,

Heather

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