Homemade pumpkin puree is perfect for baking or making anything you would used canned pumpkin for. Pies, cakes, soup, add it to oatmeal or make pumpkin bread. So many options!
Nutritional Benefits of Homemade Pumpkin Pureé
Pumpkin is low in calories but loaded with fiber. It also is high in beta carotene (a powerful antioxidant) and potassium (which is great for your heart!). Overall, pumpkins are considered a very healthy choice. They also contain the following: Vitamins A,C,E and copper, manganese, magnesium, Vitamin B-6, folate, and iron.
Things to Make with Pumpkin Pureé
Sourdough Pumpkin Muffins
Pumpkin Smoothie
Fall Inspired Pumpkin Granola
Butternut and Pumpkin Soup
Pumpkin Cheesecake
Pumpkin Pancakes
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Ingredients You Need for Pumpkin Pureé
pumpkin (look for sugar or pie pumpkins)
Directions
Preheat oven to 350.
Wash and dry your pumpkins.
Cut stems off of your pumpkin then cut down the center so you have 2 halves.
Scoop out seeds and stringy insides. I have found an ice cream scooper works well for this.
Place each pumpkin half on a baking sheet. Be sure to lay the cut side down.
Place in oven for 40 minutes. Pumpkin should be soft and easiy able to pierce with a fork. You may need to bake longer. Keep checking periodically until it’s done. This could take up to an hour or more.
Once your pumpkin is finished baking, allow to cool.
After your pumpkin has cooled begin scraping the flesh away from the outer skin and into a large bowl. You can either mash by hand or use a food processor until smooth.
Transfer into sanitized jar and store in refrigerator for up to a week or freeze for several months.
Looking for more fall recipes?
You can see the process of me making pumpkin puree in this video.
Homemade Pumpkin Pureé
Homemade pumpkin puree is perfect for baking or making anything you would used canned pumpkin for. Pies, cakes, soup, add it to oatmeal or make pumpkin bread. So many options!
Ingredients
- baking pumpkin such as sugar pie pumpkin
Instructions
Preheat oven to 350.
Wash and dry your pumpkins.
Cut stems off of your pumpkin then cut down the center so you have 2 halves.
Scoop out seeds and stringy insides. I have found an ice cream scooper works well for this.
Place each pumpkin half on a baking sheet. Be sure to lay the cut side down.
Place in oven for 40 minutes. Pumpkin should be soft and easiy able to pierce with a fork. You may need to bake longer. Keep checking periodically until it's done. This could take up to an hour or more.
Once your pumpkin is finished baking, allow to cool.
After your pumpkin has cooled begin scraping the flesh away from the outer skin and into a large bowl. You can either mash by hand or use a food processor until smooth.
Transfer into sanitized jar and store in refrigerator for up to a week or freeze for several months.
