Pumpkin Puree

Pumpkin puree is so easy to make that it almost seems silly to buy it.  Here is my quick go to recipe for this fall staple.  One pumpkin average size pie pumpkin makes about 3 cups of puree. I always do at least two at a time.

Pumpkin Puree

1. Pre-heat oven to 400 degrees

2. Half your pumpkin, seed and gut it till cavity is clean. (Save your seeds)

3. Lay each pumpkin half on its cut end in a baking dish. Add a 1/2 or so of water to keep pumpkin from sticking to pan.pumpkin oven4. Cook pumpkins about 60minutes. They should give on top a lot. The squishier the better! If you cover with  aluminum foil, they will cook a bit faster

5. Remove from pan. Scrap out soft, hot pumpkin meat into a blender or food processor. Process until smooth. Looks kinds like baby food!

pumpkin puree blenderpumpkin puree blender top image6. All that is left to do is jar up your puree and stand back, pat yourself on the back and enjoying feeling a bit smug and self-reliant!pumpkin puree jar

Pumpkin Seeds -

Make sure you separate them cleanly from the guts. Boil the seeds in salt water for 10 minutes. This aids in digestion and give the seeds a great crunchy shell.  I then, generally, toss them in my dehydrator or you can roast them in your own oven.  If you choose the oven, place them on an baking sheet rubbed in a bit of olive oil and salt. Try to get them to not overlap to much. Roast them at 325 degrees for 10 minutes. Cool them off and enjoy!

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