Easy Homemade Pumpkin Puree
TGIF am I right?!! We made it to end of another great week and it’s 70 degrees here in Upstate, NY holy moly I could get used to this. It is fall here (and I’m worried winter is about to attack) so it’s time to focus on one of my favorite fall veggies, pumpkin!
I have already given you a pumpkin recipe, so go check that out and make your day a little sweeter. There will certainly be more recipes involving pumpkin coming shortly, so stay tuned. If you have a pumpkin recipe you are dying to see me put up here leave me a note in the comments and I’ll get cracking at it!
There are pumpkins EVERYWHERE right now and it would be a shame if we only used them as decoration. We received this nice little sugar pie pumpkin in our Field Goods bag this past week and I was ready to dig into it the second I saw it. Pumpkin is rich in vitamin A (as beta-carotene), vitamin C, magnesium, potassium as well as fiber and deliciousness. Sounds like a win to me.
If you want to check out the recipe head on down the page, otherwise check out how I made this puree step-by-step!
Start with an adorable pie pumpkin, and take a photo and put in on instagram….because why not.
Either cut or rip off the stem…I was feeling powerful so as you can imagine I ripped it off.
Cut in half from stem to bottom like so…and place in a way so you can show it off to your friends 🙂
Use a large spoon and scoop out the seeds, and for the love of pumpkin DON’T throw them away! Instead roast them in the oven, perhaps with cinnamon and salt. Or donate them to your favorite friend.
Place flat down on your baking sheet and say goodbye to the pumpkin for 20 minutes by placing it in the oven, SET YOUR TIMER for 20 minutes now.
Take out of the oven, flip over and allow to cool for 5 minutes or until you won’t burn your fingers.
Scoop out the pumpkin, place it in a food processor or blender and mix on high for 30 seconds, count in your head or just wait until it looks like the puree you see from a can.
Ta da! You did it! You made pumpkin puree from scratch, now go enjoy it 🙂Print
- 1 pie pumpkin
- Preheat oven to 400*F and line a large baking sheet with parchment paper or a silpat mat.
- Rinse off pumpkin and remove stem.
- Cut pumpkin lengthwise, starting at stem and continuing in a circle.
- Remove seeds and reserve for later use.
- Place pumpkin face down on baking sheet and place in oven for 20 minutes or until fork tender.
- Allow to cool for 5 minutes.
- Using a large spoon, scoop out pumpkin and put in a food processor or blender for 30 seconds or until one smooth consistency.
- Store in refrigerator and use within 1 week or freeze for later use (~3 months or more)
Enjoy and have a fabulous weekend. I am heading down to Maryland to see my family and to see one my dear friends Kate get married and I cannot wait to see her and all my childhood friends 🙂 Congrats Kate and Tony!
Let me know what you’ve got cooking up this weekend!