Fall is in the air, and tis the season for pumpkin! Pumpkin pie, pumpkin bread, pumpkin cake, pumpkin pancakes, pumpkin smoothies… And they all need pumpkin puree! Of course you can buy puree in a can, but it’s easy enough to make your own fresh, all-natural pumpkin puree.
The girls got their carving pumpkins at the patch last week, but they’re not the best for eating. Those pumpkins are specially bred to be a size and shape suitable for carving, not for flavour. Instead we picked up a sugar pumpkin from our local farm. Sugar pumpkins are smaller and sweeter. They’re sometimes called pie pumpkins, and they’re great for baking.
Here’s how to make your own pumpkin puree. Take a clean pumpkin, remove the stem, and cut it in half from top to bottom. I get hubby to do that part for me! Scoop out all the seeds and the pulp. If you’re planning to roast the seeds, rinse them off and set them aside to dry on a cookie sheet.
Place the pumpkin halves, cut sides down, on a cookie sheet lined with tin foil. Roast at 375 degrees for about 45 minutes or until tender. When it’s cooked through, you’ll be able to easily scoop the pumpkin meat out of its shell.
Then transfer the pumpkin into a food processor or handmill and process it until it’s a smooth puree.
And that’s all there is to it!
If you’re looking for ideas for what to make with your batch of pumpkin puree, check out these 16 gluten-free pumpkin recipes.
What will you make with your pumpkin puree?
- One sugar pumpkin
- Preheat oven to 375 degrees and line a cookie sheet with tin foil.
- Clean the outside of the pumpkin and cut in half from top to bottom. Scrape out the pulp and seeds, reserving the seeds for later roasting if desired.
- Roast pumpkin halves cut side down on the cookie sheet, about 45 minutes or until tender.
- Scoop out pumpkin flesh and transfer to food processor or food mill.
- Process into smooth puree.