How to Make Fresh Pumpkin Puree`

How to Make Fresh Pumpkin Puree.  Fresh homemade pumpkin puree is a simple process of baking the pumpkin, removing the flesh, then pureeing it with a blender instead of mashing (like we do with potatoes).  It’s so easy!  And it tastes so much better!  Didn’t you know, homemade pumpkin is always the best!

If you haven’t purchased any of the smaller pumpkins yet, now would be a good time.  Once you taste the difference with baked goods using your own homemade pumpkin puree, you’ll never go back.  We’ll show you how easy it is to make fresh pumpkin puree so you can make it every year!

Plus, we enjoy saving the seeds from the pumpkins for snacking; pulling the seeds out and roasting them.
Instead of serving popcorn, roasted pumpkin seeds make a healthier snack for kids, and for us too!

Now is that time of year when we can actually make fresh pumpkin puree and use it in so many recipes, scrumptious desserts, muffins, pies, waffles and cakes.  It’s Endless!

Even after Halloween, we never throw out the pumpkins (only the ones that we use to carve out creepy faces for Halloween). Making fresh pumpkin puree can be a fun project to do with the kids!  And, it will give you enough pumpkin puree to last all winter long!

 

You will notice a difference with flavor from using fresh home-made pumpkin puree with your recipes.

Keep in mind, if you can not make it fresh, then we recommend to look for the “organic” brand of pure pumpkin,  located at your local supermarket.

Here’s a Tip:   Measure 1 or 2 cups of fresh pumpkin puree, then place into quart-size zip-lock bags and lay them flat so they will fit well in your freezer.  If you need to, label each bag with the amount and a date for future baking.  Then enjoy using your fresh pumpkin puree in all your recipes, all season long!

How to Make Fresh Pumpkin Puree`

• 1 small pumpkin – about 6 x 6 inches
• some water
• deep baking dish
• foil wrap

Preheat oven 400 degrees.
Cut Pumpkin into quarters.  Discard the stem.
Using a spoon and scoop out the seeds and place them aside.

In a deep baking dish, place the quarters with the skins down.
Pour enough water to fill about 1/2 to 1-inch deep.
Cover with foil wrap.
Bake for 1 hour.

Using a large spoon, scoop the flesh from the skins and place directly into a blender or food processor.  Discard the skins.
Puree`the pumpkin to a smooth texture.   Store in air tight containers, or zip-lock bags and freeze.  Freeze up to one year.

Yields: about 3 cups

 

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