How-To Make Homemade Pumpkin Puree (Video)
October is here so it’s THAT time of year where anything and everything that’s worth eating needs to somehow be related to pumpkin. Wouldn’t you agree?
Pumpkin oatmeal, pumpkin bread, pumpkin protein shakes, etc. – pumpkin is the name of the game and I wanted to kick this seasons pumpkin party off in style (and what better way to do that then with a little homemade Pumpkin Puree?).
Now, while I spend most of my October trying to find ways to incorporate more pumpkin into my life this was the first year I actually attempted to make it from scratch.
Working with pumpkin is really no different than working with most other winter squash and the little bit of extra effort it takes up front is definitely paid back in flavor on the back end.
I think the biggest, notable difference between the canned and fresh puree (other than the color – fresh is a little lighter) is the texture. The fresh puree is SO light and airy – it really adds a ‘freshness’ to whatever you mix it into to.
Now with all that being said, I’m not a fresh pumpkin puree snob and still think it’s canned counter part is well worth stocking in the pantry if that’s what it will take to make pumpkin a part of your morning oats;). BUT should you be so inclined to indulge in the REAL DEAL then I highly recommend you watch the video and then give it a go. And then don’t forget to come back and let me know what you think!
YOUR TURN –> Have you ever attempted making fresh pumpkin puree before? Did you think the results were worth the extra bit of effort? Let’s chat!
Homemade Pumpkin Puree
Yield: 2 cups
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
1 sugar pumpkin (about 2.5lbs)
Pre heat oven to 400
Cut off the top of the pumpkin and then slice pumpkin in half lengthwise.
Scoop out all the seeds and any of the stringy pumpkin membranes (be sure to save those seeds!) and then lay pumpkin skin side UP on a rimmed baking sheet that has been lined with parchment paper or a silpat mat.
Roast for 35-40 minutes or until fork tender.
Once the pumpkin has cooled a bit, peel off the skin and pop pumpkin into a food processor. Blend until you have nice creamy delicious, pumpkin puree.
Store in the fridge for up to two weeks.
Makes about 2 cups.
1/2 cup puree --> Calories: 50; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrate: 11g; Dietary Fiber: 3g; Sugars: 4; Protein: 2g