Inside: Pumpkin Puree
Halloween is history and Thanksgiving is upon us. That means it is time for me to make my annual batch of Pumpkin Puree. Every year I buy 3-4 small organic pie pumpkins, so I will have loads of pumpkin throughout the year. I add this to cupcakes, muffins, cornbread, and even pasta sauce.
Making Pumpkin Puree is super easy. Note: If you own an Instant Pot, scroll to the bottom for a super easy way to make Pumpkin Puree.
Why would I go to all of the trouble to make my own pumpkin puree? First, stores only carry organic pumpkin until New Year’s; after that, it gets hard to find. Also, it isn’t available in jars or frozen and I am concerned about the BPA that lines cans.
Plus, it is super easy and really cheap.
Split a small pie pumpkin in half and scoop out the guts.
Save those seeds and I will show you how to roast them.
Cut the pumpkin into wedges and medium-sized cubes. Place on a cookie sheet.
Bake in a 350-degree oven for 1.5 – 2 hours, depending on the size of your pumpkin pieces. Test with a fork. When tender, it is done.
Separate the rind from the pumpkin flesh. Discard the rind and cut the pumpkin into smaller cubes.
Blend the pumpkin in a food processor or blender until smooth. Add water to help it emulsify. The amount of water will depend on the pumpkin’s freshness. I add my water in 1/4 C. increments so I don’t get overly watery pumpkin.
Put Pumpkin Puree into storage containers. I use these pint Mason jars because the size is perfect for my needs. If I need more, I use two jars. If you don’t have a hoarder stash of Mason jars, Ziplock bags will work ~ plus they will store flat in the freezer. #toocheaptousethem
Store in the freezer until needed. That’s it. Super easy.
Roasted Pumpkin Seeds
- 2 C. Pumpkin Seeds
- 3 T. Butter
- 3 t. Coconut Aminos
- 3/4 t. Herbamare
- 1/8 t. garlic powder
- Salt to taste
- Preheat the oven to 300-degrees.
- Rinse away the pumpkin guts from the pumpkin seeds.
- Melt butter in large sauce pan.
- Add in Coconut Aminos, Herbamare, Garlic Powder, and Salt.
- Stir in the Pumpkin Seeds.
- Spread on a lined cookie sheet.
- Bake at 300-degrees for 20-30 minutes or until brown.
Like I said, super easy AND super nourishing!
I am including these links to a couple of my unusual ingredients. They can be found in most local health food grocery stores. The links are to help you better identify the product.
Instant Pot Recipe:
For those of you who own an Instant Pot 7 in 1 Pressure Cooker, I have a super easy way to make pumpkin puree.
- Choose a pumpkin that will fit inside your Instant Pot.
- Cut the bottom off, but leave the stem in tact. If your pumpkin is getting a little soft, this will be very easy.
- Place pumpkin on the Instant Pot trivet and set to Manual for 10 minutes.
- Once it is finished, let it naturally pressure release for at least 3 minutes. Then turn the pressure release valve and manually release pressure.
- With a hot pad, grab the stem and Voila! the entire skin will release.
- Spoon out pumpkin and remove seeds.
- Let cool then add to food processor to puree. If you have an immersion blender you can do this in the Instant Pot once you’ve removed the trivet.