18 November 2016

Homemade Pumpkin Puree

Yum
As much as I like my easy cooking, there are times when some things are just worth going the extra mile for.  One of these extra mile things is pumpkin puree.  You've done it, opened a can of pumpkin and seen that orange mass and scooped it out of the can for your pie.  This is what I know of pumpkin.  Pie filling and the puree that comes from a can.


 Until I met Evelyne from Nemscok Farms.  Evelyne told me the joys of roasting your own pumpkin and making your own puree.  Evelyne is no stranger to this blog.  She's my friend who sells the delicious chamomile tea that I love and recently published an eBook on knitting.  Her Nemscok Farm blog talks about all kinds of things related to homestyle living and her knitting blog, Knit's End, shared all kinds of delightful patterns and tricks about knitting.  All worth checking out!




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 scream 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!


18 comments :

  1. This looks delicious! I may have to make this for Thanksgiving, it also looks great for little ones!

    ReplyDelete
  2. This 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.

    ReplyDelete
  3. I 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.

    ReplyDelete
  4. I 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

    ReplyDelete
  5. What a simple recipe to share for pumpkin puree. thanks for sharing

    ReplyDelete
  6. I love everything with pumpkin in it. I can definitely see my little ones enjoying this!

    ReplyDelete
  7. My husband roasts pumpkins all fall long! Most of this pumpkin gets pureed and made into soup. So yummy and like you said - easy!

    ReplyDelete
  8. Totally 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!

    ReplyDelete
  9. This 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.

    ReplyDelete
  10. I've never tried making my own Pumpkin puree! I use it all season and it definitely adds up!

    ReplyDelete
  11. I 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.

    ReplyDelete
  12. I have always wanted to make this! Can't wait to try it!

    ReplyDelete
  13. Ok -- 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 :)

    ReplyDelete
  14. This puree looks delicious. It is good for solid tummy starters like babies.

    ReplyDelete
  15. Will be versatile in recipes! Thanks for this.

    ReplyDelete
  16. Lovely, it's so tasty from the monitor! And how it looks creamy and inviting. Hmmm

    ReplyDelete
  17. I 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!

    ReplyDelete
  18. I 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.

    ReplyDelete

Comments are the new hugs!