The processed goop in a can, doesn’t even begin to compare to using fresh pumpkin in recipes. The taste is so much richer and it is so much better for you. Pumpkins are loaded with vitamins and nutrients. Making your own pumpkin puree is easier than you think and once you do it, you’ll probably never use the canned junk again.
I picked up two decent sized sugar pumpkins at the farmers market this weekend. Each pumpkin was just $2 each and together they will probably yield at least 4 cups of pumpkin puree, if not more. You can even use the pumpkin from the jack-o-lantern that you carved up, but the sugar (or pie) pumpkins are just a bit sweeter and more tender. If you do use your jack-o-latern pumpkin, be sure to increase the spices a bit more as they can tend to be a bit bland.
Pumpkin puree is great for pies, muffins, bread, ice cream, the list goes on and on. From one pumpkin I was able to make vegan pumpkin spice ice cream, pumpkin spice muffins and I still had some leftover that I just added some brown sugar, butter, hazelnuts and some spices for a little lunch side-dish, which I am eating as I type this.
Another great thing about baking your own pumpkin, are the seeds. Save those seeds and then toast them with a bit of olive oil and salt. They are great as a snack, on salads, or you can even make a great fall pesto with them. (that’s on the agenda for this week).
Fresh Pumpkin Puree
1 fresh sugar pumpkin (also known as a pie pumpkin)
Preheat the oven to 350º F.
Cut the pumpkin in half and clean out the seeds and stringy membrane. Reserve seeds to make toasted pumpkin seeds. lace the pieces cut side down in a roasting pan along with 1/2 inch of water. Cook for 45 minutes to an hour, until the pumpkin is soft. You can check for doneness by piercing a fork into the flesh of the pumpkin. Remove from the oven and allow to cool. Scoop the flesh away from the skin. Blend the flesh in your food processor until smooth like canned pumpkin.
The pureed pumpkin can be used right away in recipes or you can store it a day or two in the refrigerator in an air-tight container. If it is going to be more than a couple days until you will be using it, freeze it in small quantities in freezer safe bags.
8 Responses
[…] vegetable broth 1 tablespoon fresh thyme, split in half. 1 cup pumpkin puree, canned or fresh (here’s how to make fresh) 1-2 tablespoons olive oil 1 small pie pumpkin, seeded, peeled, and cut into 1-inch cubes salt and […]
OMG!! thanks so much!!! You have no idea how many times ive gone to the market looking for pumkin puree and never get it, I don’t know if it will be easier in October though. But this is so much better!!! It never occurred to me that I could search for a way to do it myself!!! thanks!!!
[…] While I was at Whole Foods the other day I got completely side tracked, face first right into the pumpkin bin. The nostalgia in me really wanted to wait until I went apple and pumpkin to get my first one of the season, but these glorious orange local beauts were staring me down and I could not resist. If you have never roasted your own pumpkin then you must right away, canned pumpkin doesn’t really compare to fresh pumpkin. It is super easy, plus roasting your own pumpkin seeds are da bomb! So go ahead, open one up and get to roasting! Check out this pumpkin roasting tutorial from Tasty Yummies. […]
Just did it last saturday. Was a little afraid that Now i had too much puree And wasnt going to be able to use it all. After making pancakes, smoothies, Soup, And still have toma of things to try , i’m thinking about buying another pumpkin!!! So, thanks. I really have enjoyed it.!!!
[…] small shells, or elbows One 15-ounce container organic whole milk ricotta cheese 2 cups fresh pumpkin puree 2 farm fresh free-range brown eggs (We get our eggs from Painted Meadows Farms) 1/2 cup yogurt (I […]
Hello! I’m really happy to have found your website! Every year, my friends throw a Halloween party and there is a competition on who brings the best pumpkin dish. Thanks for the recipes, I’ll let you know if we win. :p I think I’ll try making the hummus and something else.
I didn’t read how to make pumpkin purée until after I bought a jack-o-lantern pumpkin and started cutting peeling and steaming the pumpkin . I’m planning on making pumpkin butter so when your directions say to add a little more spices to offset the bitterness of the traditional pumpkin…… Do you know how much more I’m suppose to use ??
Thank you
Hi there, I would start with a teaspoon or two and go from there.