I know that fall is right around the corner when I start to see those sweet little sugar pumpkins starting to ripen in the garden! Some of them will be used as fall decor, but most of them will be made into puree for baking. Sound good? Let me show you “How to Make Pumpkin Puree”!
Making homemade pumpkin puree is easy to do! It’s so worth taking a little time to process these nutrient-packed little pumpkins to use in muffins, cakes, pancakes or even smoothies!
You can use pie pumpkins from the grocery, farmer’s market or your garden!
I find that the sugar pumpkins taste best and have the most flesh, however, you can use any pumpkin to make puree!
The nutritional benefits of pumpkin are nothing short of impressive!
Pumpkins are an excellent source of vitamins A and C. They also contain fiber, potassium, and magnesium. All of these nutrients are important for maintaining good health. pumpkin puree is a great way to add pumpkin to your diet. It’s easy to make and can be used in many different recipes. pumpkin puree is also a good source of fiber and antioxidants. So if you’re looking for a healthy way to add pumpkin to your diet, try making pumpkin puree. It’s delicious and good for you, too!
How to Make Pumpkin Puree
Wash the exterior of your pumpkin well, split it in two and remove seeds, discarding the stem.
Try my delicious Pumpkin Bread recipe!
Place pumpkins face down on greased cookie sheet and bake at 375 degrees until tender, close to an hour.
Your entire house will smell like heaven as you bake those gorgeous pumpkins!
Once you see how simple it is to make your own homemade puree, you’ll never go back to canned!
Then scrape the pumpkin out of shell, actually it should just about fall out!
Puree in food processor until smooth.
How to Freeze Pumpkin Puree
I like to measure out 2 cups and then put them into zip lock bags.
Then lay them flat on a cookie sheet to freeze!
You can use this in any recipe that calls for pumpkin.
How to Use Pumpkin Puree
- Food processor
- Stainless steel baking sheets
- Rada Knife Set
- Wash and dry pumpkin.
- Cut pumpkin in half and scoop out seeds.
- Lay halved pumpkin pieces face down on a lightly greased cookie sheet.
- Bake at 375 degrees for 30-45 minutes or until tender when fork is inserted.
- Remove from oven and let cool for about an hour or until cool to the touch.
- Peel off outer skin and put the pumpkin flesh into a food processor.
- Blend well.
- Use pumpkin puree in all of your pumpkin recipes!
- Pumpkin puree will last in frig for about a week and frozen for several months.