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Pumpkin Puree

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Inside: Pumpkin Puree

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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.

Easy Pumpkin Puree

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.

Step 1:

Split a small pie pumpkin in half and scoop out the guts.

Easy Pumpkin Puree

Save those seeds and I will show you how to roast them.

Easy Pumpkin Puree

Step 2:

Cut the pumpkin into wedges and medium-sized cubes. Place on a cookie sheet.

Easy Pumpkin Puree

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.

Easy Pumpkin Puree

Step 3:

Separate the rind from the pumpkin flesh. Discard the rind and cut the pumpkin into smaller cubes.

Easy Pumpkin Puree

Step 4:

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.

Easy Pumpkin Puree

Step 5:

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

How to Make Pumpkin Puree

Step 6:

Store in the freezer until needed. That’s it. Super easy.


Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2 C. Pumpkin Seeds
  • 3 T. Butter
  • 3 t. Coconut Aminos
  • 3/4 t. Herbamare
  • 1/8 t. garlic powder
  • Salt to taste

Instructions

  1. Preheat the oven to 300-degrees.
  2. Rinse away the pumpkin guts from the pumpkin seeds.
  3. Melt butter in large sauce pan.
  4. Add in Coconut Aminos, Herbamare, Garlic Powder, and Salt.
  5. Stir in the Pumpkin Seeds.
  6. Spread on a lined cookie sheet.
  7. Bake at 300-degrees for 20-30 minutes or until brown.

This site contains affiliate links which won't change your price. As an Amazon Associate we earn from qualifying purchases.

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.

Coconut Aminos

Herbamare


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.

  1. Choose a pumpkin that will fit inside your Instant Pot.
  2. Cut the bottom off, but leave the stem in tact. If your pumpkin is getting a little soft, this will be very easy.
  3. Place pumpkin on the Instant Pot trivet and set to Manual for 10 minutes.
  4. Once it is finished, let it naturally pressure release for at least 3 minutes. Then turn the pressure release valve and manually release pressure.
  5. With a hot pad, grab the stem and Voila! the entire skin will release.
  6. Spoon out pumpkin and remove seeds.
  7. 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.

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