Easy Homemade Pumpkin Puree Recipe is so much better than the canned stuff! With a little more effort than opening a can of pumpkin puree, you can have the fresh homemade taste of real pumpkin. I like that!
Pumpkin puree can be used in many different recipes from sweet to savory. Most often we use canned pumpkin puree for everything because it is so convenient, and I agree, it is super convenient. As with most convenience items you sacrifice the flavor for the ease of use, so, for the sake of flavor I recommend giving this homemade puree a try. It just takes a little extra time. I recommend using a smaller pie pumpkin as they are so much easier with which to work!
By making it yourself, you can feel confident you know what is in it! You are in control of the ingredients and you get the added bonus of being able to roast the pumpkin seeds for a tasty treat! I have a recipe coming up for Drunken Pumpkin Seeds you'll want to try for sure!
Welcome to #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections' #PumpkinWeek Pinterest Board!
Pumpkins are pretty much the recognized symbol of fall. When I see pumpkin patches start to pop up everywhere, I can't help but think of harvests and holidays and everything that goes with this wonderful time of the year. Just thinking of the fall season makes me feel all warm and comfy cozy.
Pumpkins are in the squash family, and they are uber good for you! Pumpkins are low in fat and carbohydrates, as well as being chock full of good-for-you stuff like fiber, vitamins, and minerals. As an added bonus, pumpkins are kid-friendly too! Not only do kids love to scoop all the gooey stuff out of the pumpkins, but they love to eat pumpkin everything!
I remember when I was teaching, I made roasted pumpkin seeds with my class and we all enjoyed them for our snack. One little girl enjoyed them so much, she asked her mother to make them for her. The next day, I got a note from her mom asking for the recipe and thanking me for introducing her daughter to such a healthy treat. She never would have thought her daughter would eat pumpkin seeds!
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Easy Homemade Pumpkin Puree Recipe #PumpkinWeek
- 1 small pie pumpkin (around 4-5 pounds)
- kosher salt
- Preheat oven to 400°F. Slice the stem off the pumpkin and then slice the pumpkin in half. Scoop out all the seeds and the stringy pulp. Reserve the seeds for roasting. Toss the pulp.
- Lay the pumpkin halves on a baking sheet with the flesh side up. Sprinkle the flesh with some kosher salt - about a 1/2 teaspoon for each pumpkin half.
- Place the baking sheet in the preheated oven and roast for about 30-40 minutes until fork tender.
- When the pumpkin is tender all over, remove it from the oven and set aside to cool for about an hour or so.
- Once cooled, scoop out flesh into the bowl of a food processor. Be sure to get every last little bit of deliciousness. Turn the food processor on and process until you have a beautifully smooth puree. This might take a couple minutes. Give it a taste and add salt as needed. Store in the fridge in a covered container, or if you won't be using it within about a week, you can freeze it for when you are ready to use it. Enjoy!
Prep Time: 5 mins.
Total time: 35 mins.
Tags: Pumpkin Puree, Homemade, Easy, Fall, Baking, Vegetable, Squash, Recipe, Thanksgiving, Halloween
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Here are some more uses for pumpkin puree: