To make your own pumpkin puree, it is really quite simple and not really a recipe as much as it is steps.
1. Preheat your oven to 350.
2. Destem your pumpkin.
3. Clean any dirt off your pumpkin.
4. Cut your pumpkin in quarters.
5. Grease a bar pan with about 2 T vegetable oil.
6. Place pumpkin quarters cut side down.
7. Roast for 15 minutes. Check for doneness. Pumpkin shell will be soft and will indent with slight pressure.
8. Continue to roast until you get the correct doneness.
9. Remove from oven and let cool 5 minutes.
10. Using an ice cream scoop, scoop away seeds and strings, then scoop pulp into a separate bowl.
11. Pour pulp into a food processor. Process until smooth.
12. Measure 1 cup into ziplock baggies and freeze.
13. Remove from freezer 1 hour before using.
That's it. The processed pumpkin looks smooth as silk. It will be lighter in color and not as thick.
To use, replace equal measures of canned pumpkin puree with homemade pumpkin puree. Your pies will be lighter in color, as the puree is lighter. So easy, and when you tell your family the pie is made from scratch, you will really mean it!
This looks delicious! I may have to make this for Thanksgiving, it also looks great for little ones!
ReplyDeleteThis is so helpful! I have a pumpkin waiting outside to be made into a delicious pie! Seems a lot like how you'd cook an acorn squash.
ReplyDeleteI used to make purees all the time when my little ones were eating baby food. They are so simple and delicious - I still make pumpkin and cauliflower purees all the time because they are so versatile.
ReplyDeleteI had no idea you had to bake it first! What an interesting process. I am highly allergic to pumpkin but at least once a year I end up making a pie
ReplyDeleteWhat a simple recipe to share for pumpkin puree. thanks for sharing
ReplyDeleteI love everything with pumpkin in it. I can definitely see my little ones enjoying this!
ReplyDeleteMy husband roasts pumpkins all fall long! Most of this pumpkin gets pureed and made into soup. So yummy and like you said - easy!
ReplyDeleteTotally would have had NO clue about how to make pumpkin puree without reading this! Sounds like such a great option for fall dishes to enhance. I'm so all about pumpkin anything now! Yum and YUM!
ReplyDeleteThis would make for great nutritious baby food. I think a lot of people know how to puree stuff by now though... thanks for the share.
ReplyDeleteI've never tried making my own Pumpkin puree! I use it all season and it definitely adds up!
ReplyDeleteI recently heard a podcast where they mentioned that the Pumpkin puree we buy in-stores is actually a combination of squashes and pumpkin. It still tastes good of course, but if you want the real flavor, roasting your own seems like the next best thing.
ReplyDeleteI have always wanted to make this! Can't wait to try it!
ReplyDeleteOk -- as someone who LOVE LOVE LOVES anything pumpkin -- this is totally amazing. I know lots of people that put up the pumpkin once October is over but I eat pumpkin well through November. Will definitely need to try this :)
ReplyDeleteThis puree looks delicious. It is good for solid tummy starters like babies.
ReplyDeleteWill be versatile in recipes! Thanks for this.
ReplyDeleteLovely, it's so tasty from the monitor! And how it looks creamy and inviting. Hmmm
ReplyDeleteI have never made a pumpkin pie or ate it before. I know a lot of people who do so this is a great recipe to share for people who enjoy it for the season!
ReplyDeleteI would much prefer homemade pumpkin puree than to use canned ones and this is the perfect recipe! Thanks so much because I can use this for years to come.
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