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Homemade Pumpkin Puree

While I’m certainly not a baker, it is something I enjoy doing.  And every fall, I love to bake pumpkin EVERYTHING.  And in order to step my recipes up a notch, I prefer to use Homemade Pumpkin Puree.

Much like pizza dough or tortillas, Homemade Pumpkin Puree is so easy to make, I just can’t justify buying it!  Also, unlike what you find at the store, Homemade Pumpkin Puree is free from artificial ingredients and preservatives.

And while I certainly don’t mind using canned pumpkin puree when in a pinch, the Homemade stuff freezes well so you can always be sure to have some on hand!

So enough talking about it, let’s whip up some Homemade Pumpkin Puree!

First grab one of those pie pumpkins from your local grocery store or Farmer’s Market.  I’m sure a large sized pumpkin would work if that’s all you have, but be sure to adjust baking times.

Lop the off the pumpkin.

Then grab a spoon and scoop out the pumpkin guts.  Either toss the guts in the garbage, compost it or separate the seeds and make pepitas!

Take the hallowed out pumpkin halves and lay face down on a baking sheet.  Place in a 350 degree oven for 45 minutes.

After 45 minutes have passed, remove from oven.  Allow the pumpkin halves to cool so you don’t burn yourself!

Once the pumpkin halves have cooled, scrape out the yummy orange goodness.  You can compost or toss the pumpkin skin.

Place the orange “meat” into a food processor or blender.  Add about one cup of water, depending on what type of consistency you’re looking for.  Once your puree has reached your desired consistency, freeze in one cup portions.

I just use a plastic bag to place the puree in, but feel free to get creative!

Now you’re good to use the Homemade Pumpkin Puree to make anything your heart desires!  Pumpkin bread, pumpkin cinnamon rolls, your own pumpkin spice latte.  Really, the world is your (pumpkin flavored) oyster!

What is your favorite way to use pumpkin in a recipe?  Tell us in the comments below!

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