Make Pumpkin Puree at Home

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make pumpkin puree

We are fans of all things pumpkin. However, organic pumpkin puree in BPA-free cans can be pricey. By the way, our favourite is Farmer’s Market Organic Pumpkin. When and if you don’t have time to make pumpkin puree at home, go for this one. We tried it in many of the recipes. But when you do have time – make your own. Extremely easy! Here is how…

make pumpkin puree

Pick a nice looking pumpkin. Yep, a Halloween looking pumpkin. Ours averaged 3 -4 lbs each.

 

make pumpkin puree

Cut off the stem using a serrated (bread) knife.

make pumpkin puree

Using the same bread knife cut pumpkin in half. We discuss detailed squash “butchering” without losing fingers in this post.

make pumpkin puree

Using a spoon, scoop out the seeds and flesh from each pumpkin half. Reserve it for roasting (details below) or discard (why would you do that to organic food?!).

make pumpkin puree

Preheat oven to 375 degrees F and line large baking sheet with unbleached parchment paper. Place pumpkin cut sides down and poke randomly with a fork. This will allow steam to evaporate during baking. Bake for 40 minutes.

make pumpkin puree

If you decide to save the seeds and roast them (which you should), place them in a colander and wash under cold running water separating seeds from the flesh. Set aside.

make pumpkin puree

Pumpkins are cooked when outside skin is glossy and soft to the touch. You will see. Remove them from the oven then and let cool for about 45 – 60 minutes.

make pumpkin puree

Then scoop out the flesh with a spoon and blend with a blender. We like to use stick blender but food processor works as well. Do not add water. Puree might appear thick at first but it will smoothen out as it gets blended.

make pumpkin puree

Voila. Make pumpkin puree at home without BPA.

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Now, the seeds. After pumpkins have baked, use the same baking sheet to spread all pumpkin seeds on it. Let dry completely and then roast at 250 degrees F for a few hours.

Homemade Pumpkin Puree

Yeild

3-4 cups

Ingredients

3 - 4 lbs pumpkin (orange and Halloween looking)

Directions

  1. Using a serrated (bread) knife, cut off the stem and cut pumpkin in half.
  2. Using a spoon, scoop out the seeds and flesh from each pumpkin half. Reserve it for roasting (details below) or discard.
  3. Preheat oven to 375 degrees F and line large baking sheet with unbleached parchment paper. Place pumpkin cut sides down and poke randomly with a fork. Bake for 40 minutes. Pumpkins are cooked when outside skin is glossy and soft to the touch. Remove from the oven then and let cool for about 45 - 60 minutes.
  4. Then scoop out the flesh with a spoon and blend with a blender. We like to use stick blender but food processor works as well. Do not add water. Puree might appear thick at first but it will smoothen out as it gets blended. If you decide to save the seeds and roast them, place in a colander and wash under cold running water separating seeds from the flesh. After pumpkins have baked, use the same baking sheet to spread all pumpkin seeds on it. Let dry completely and then roast at 250 degrees F for a few hours.

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