When the fall rolls around each year, I start dreaming of pumpkin. Pumpkin pies, pumpkin bread, pumpkin spice lattes, pumpkin.. everything! So what better way to celebrate all of the deliciousness that are the pumpkins than by making your own pumpkin puree.

WHY you should give it a try:

• In my opinion there isn’t anything better than making your own foods. The stuff from the can is easy and convenient but like anything processed, there may be things lurking in there that you don’t want (like BPA from the can lining).
• In the long run it is more cost effective, as when you make anything yourself.
• Some say the canned stuff is better but personally, I find the dishes to be tastier when I use my own pumpkin puree.

WHERE to get the goods:

• For making your own puree, be sure to use Sugar Pumpkins or Pie Pumpkins. They are a much smaller variety than the carving pumpkins that adorn our doorsteps in the fall.
• Most grocery stores or farmers markets typically sell this variety of pumpkin starting in September. HOW to enjoy it:

• Use this puree in place of any canned pumpkin for your favorite fall recipes. Try it in my granola bars or pumpkin bread.

HOW to make it:

• Preheat oven to 350 and place the entire pumpkin (stem and all) into a baking dish. Thats right, just put it in there.

• Bake for 1 hour or until a fork slides through the skin with ease.
• Remove from oven and let cool for about 15 minutes.
• Place on a cutting board and slice in half. Baking it first makes this step much easier than it would have been if you were doing the cutting before cooking. 

• Using a big spoon, carefully remove the seeds and strings, being careful not to take too much of the flesh with it (thats what makes the puree).

• Once all seeds and strings are removed, rinse your spoon and scoop out flesh.

• Place the flesh in a food processor and blend until smooth. Depending on the consistency you are looking for, you can add 1-2 tbsp of water to thin it out.

• Store the puree in an airtight container. It will keep in the fridge for about a week and a half or in the freezer for 6-8 months.

Now that you know how to make your own pumpkin puree, let me know how you’ve used it!

Thanks for stopping by!

Em

Homemade Pumpkin Puree

2016-01-05 08:16:54

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Cook Time

1 hr

Cook Time

1 hr

Ingredients

1. 1 Sugar Pumpkin or Pie Pumpkin

Instructions

1. Preheat oven to 350 and place the entire pumpkin (stem and all) into a baking dish. Thats right, just put it in there.
2. Bake for 1 hour or until a fork slides through the skin with ease.
3. Remove from oven and let cool for about 15 minutes.
4. Place on a cutting board and slice in half. Baking it first makes this step much easier than it would have been if you were doing the cutting before hand.
5. Using a big spoon, carefully remove the seeds and strings, being careful not to take too much of the flesh with it (thats what makes the puree).'
6. Once all seeds and strings are removed, rinse your spoon and scoop out flesh.
7. Place in a food processor and blend until smooth. Depending on the consistency you are looking for, you can add 1-2 tbsp of water to thin it out.
8. Store puree in an airtight container.

Notes

1. I use 1 pumpkin but this can be done with as many pumpkin as you can fit in your oven.
2. It will keep in the fridge for about a week and a half or in the freezer for 6-8 months.

By Emily Ann

Sustainable Eating & Training https://asetlifestyle.com/