Homemade Pumpkin Puree
Honestly, I didn't think I would ever make my own pumpkin puree. I even remember telling my husband earlier this fall that I just don’t have the energy or effort to put into making my own and I plan on buying canned!
Little did I know there would be a canned pumpkin shortage on the horizon, and with a list of pumpkin recipes, I needed to make lemonade. So off I went to buy my first sugar pumpkin!
I was in luck as the local grocer across the street (Foxy Farm Market for anyone that lives in North Vancouver!) had sugar pumpkins right in their entry way. Picking a pumpkin, from what I understand, isn’t like picking a watermelon. You can choose anyone really, as long as there isn’t any obvious bruising or large openings as it could lead to growing mold fairly easily.
The overall process was really easy, which came as a surprise to me! You can also prolong the steps into a few days if needed. For example, wash, cut, scrape and bake one day. Place the baked pumpkin in a container and refrigerate overnight. Next day, scrape the pumpkin into the blender and blend on high until smooth. Divvy up portions as desired and freeze. The next day you could also put the frozen pumpkin into bags or containers. For the record, I’m not saying it will take 3 days for you to complete this recipe. However, I do appreciate if life happens, that steps can be done later without food going back, etc.
8 cups of Homemade Pumpkin Puree was made at a fraction of the price of canned pumpkin ($7 for the record). I also froze the puree into 2 Tbsp increments (you can do more depending on what you’d like to use the puree) and place them in a bag to use later (aka pumpkin alllllll the time) 🍂 Free of preservatives as well! It was a win all around.
SERVING approximately 8 cups depending on size of pumpkin
PREP 20 mins / BAKE TIME 35-40 minutes / TOTAL TIME 60 minutes
Ingredients
~ 1 whole sugar pumpkin
Steps
1. Top the pumpkin and carve out the 'guts'. Using an ice cream scoop can make this easier! You can save the seeds to roast later with seasonings if you wish!
2. You can choose to half or quarter the pumpkin. I chose to quarter it in hopes of cutting the cooking time. Place skin up on a baking sheet and place in the oven.
3. Bake at 350 degrees Fahrenheit for 35-40 minutes or until the pumpkin can easily be pierced with a fork. Remove from oven and allow to cool for 5-10 minutes.
4. Using a spoon or your hands, peel the skin away from the flesh and place the flesh in a food processor or blender (you could hand mash in a bowl as well!).
5. Place the puree into air tight containers or freezer bags (ensuring all air is released from the bag and measure the pumpkin before placing in the bag to help with future recipes). Refrigerate for up to a week or freeze up to 1 year.
Happy Eating Friends!
♡ Kell