Instead of buying PUMPKIN PUREE off the shelves at your grocery store, why don’t you start at the source with a cute little sugar pumpkin and make it yourself? It’s so simple and can be done in no time!
So I heard something the other day. I heard that it’s possible that what you’re getting in your can of pumpkin puree may not actually be pumpkin. It could be a completely different, somewhat related squash. (source) I don’t know about you, but I found that to be a bit shocking! When I buy a can of pumpkin, I expect it to have come from an orange pumpkin. Shouldn’t be that difficult, right?!
So instead of stocking up on a ton of canned pumpkin puree this year, I thought I’d do things a bit differently. I’d make my own. And I’d show you just how easy it is to do so.
Seriously, you chop it up, roast it for awhile in the oven until it’s fork-tender, blend it up in the Blendtec or whatever blender you have at home, and voila! That’s it! So dang simple.
What better way to show you than with a quick little video.
So there you have it. Pumpkin puree that literally has about 5-10 minutes hands-on time. The rest of the time is spent roasting in the oven. And you can use it exactly the same way that you would use canned pumpkin.
- 2 sugar pumpkins
- Preheat oven to 375 degrees F.
- Cut the tops and bottoms off of the two pumpkins. Cut in half from top to bottom (stem to bottom). Scoop out the seeds and strings. Either save the seeds for roasting or just throw them away. Cut each piece of pumpkin in half again so that you end up with 8 quarters.
- Place each piece flesh-side down on a baking sheet. Bake for about 45 minutes to an hour, checking to be sure the pumpkin is tender and easily-poked with a fork.
- Let rest for about 10 minutes after removing from the oven. Scoop all flesh away from the peeling. Using the side of a spoon may help you with this process. Place all pumpkin meat in the Blendtec and blend on low speed until all pieces are pureed.
- You now have about 2 cups of pumpkin puree with no added ingredients or chemicals.
Well, it’s Day 3 of #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!
Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Pie Cream Cheese Truffles by Love and Confections
Pumpkin-Vanilla Bean Madeleines by Culinary Adventures with Camilla
White Chocolate Drizzled Pumpkin Scones by That Skinny Chick Can Bake
S’mores Pumpkin Pie by The Spiffy Cookie
Homemade Pumpkin Puree by Happy Food Healthy Life
Pumpkin Mole by Curious Cuisiniere
Drunken Pumpkin Seeds by Life Tastes Good
Pumpkin Roll by A Day in the Life on the Farm
Pumpkin Lasagna by My Catholic Kitchen
Cinnamon Pumpkin Bread by Making Miracles
Pumpkin Quinoa Oatmeal Bake by The Pajama Chef
Pumpkin Toffee Dump Cake by That’s My Home
Pumpkin Chocolate Swirl Pancakes by Dizzy Busy and Hungry