How to Make Fresh Pumpkin Puree`

Fresh 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!  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 homemade pumpkin instead of the store-bought brands, you’ll never go back.  We’ll show you how easy it is to make homemade pumpkin puree so you can make it every year!

We like to save the seeds for snacking; pulling the seeds out and roasting them.
Instead of serving popcorn, 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 and use it in so many recipes, scrumptious desserts, muffins, pies, 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!  You can enjoy making enough to last all winter long!

You’ll enjoy the home-made pumpkin taste so much more. You’ll love it as much as we do, we promise!  You can definitely taste the difference for sure.

If you can’t make it fresh, we recommend to look for the “organic” brand of pumpkin they sell at your local supermarket. It will do the job.

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

Making 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