Thursday, October 4, 2012

Homemade Pumpkin Puree

I decided it was high time to get off my lazy booty and stop buying canned pumpkin, when I know how easy it is to make it myself.

Let me step back a minute and say also sorry for the lack of posts earlier in the week. Everyone in this household (remember Matt and I are staying with my brother and sister-in-law for the time being) decided it would be loads of fun to all get sick at the same time. Actually the only one who has scathed by without being sick is Matt. Lucky man. This cold really kicked me in the butt, and I thought that it wouldn't exactly be a good idea to be baking and sending the germs around the house even more.

But I am back to feeling better now, and so I thought it would be appropriate to show you homemade pumpkin puree since my next recipe contains it (although canned also tastes very nice, you just get a better, more organic taste, if you will, with homemade puree). You wont want to miss that recipe either!

We went to a pumpkin patch over the weekend, so I figured I couldn't just stand by and let those pumpkins go to waste when they were just calling out my name to be made into puree.

That's not really what happened, but I did figure that I talked about how lazy I have been with making puree in my last post, so I may as well get my butt in gear and do something about it.

As I said before, buying canned pumpkin is super simple, and it still tastes really great, but you do also need to remember, that you get extra pumpkin seeds when you make your own! Isn't that enough reason to make it??? I think so!!!

Start with your pumpkin and a really sharp knife. I did two pumpkins, but feel free to only use one, or three or however many you want.

Lop the top off of it.

And cut it right in half down from the top (where you lopped it off) to the bottom. Make sure to use caution when using the knife. No cutting fingers off okay???

Take a spoon and scoop out all of the seeds and meet from inside the pumpkin. Try and scrape out as much of the stringy meat as you can, but you can leave some. Don't worry too much about it.

PLEASE don't throw the seeds away! Reserve them in a bowl.

With your reserved seeds, you can clean them off (pull off all the extra stringy meat) rinse them, coat them with some butter and sprinkle over sea salt and roast them for 15-20 minutes until golden brown. Super yum!

Once all the stringy meat and seeds are removed from the pumpkin, cut it into quarters and lay on a roasting tray.

Roast it in the oven at 350F/180C for 45-55 minutes, until a fork can be inserted easily. Then remove and let cool.

Once cooled, remove the outer skin using a knife and discard skin.

Add cooled pumpkin to a food processor.

And process until smooth and no chunks of pumpkin remain. You can also use a blender, potato masher or a fork to puree the pumpkin as well. Whatever works best for you.

You will end up with quite a bit of puree, so put it into ziplock bags one cup in each, label it and freeze it until you need it. It is that simple!

If you're looking for some recipes to make with this homemade puree (other than the recipes I have coming up for you) you can try my Baked Pumpkin Buttermilk Donuts (these were a huge hit last week) or a Homemade Pumpkin Spice Latte to warm up with in these cold months coming up!

Homemade Pumpkin Puree | Printable Recipe
makes about 3 cups

ingredients:
  • one small to medium sized pumpkin
directions:
  1. Preheat oven to 350F/180C.
  2. Using a large sharp knife, lop off the top of your pumpkin.
  3. Cut the pumpkin in half from top to bottom, and scrape out all the seeds and most stringy meat from the inside of the pumpkin.
  4. Reserve the seeds in a bowl to clean and roast (15-20 min at 350F with butter and sea salt)
  5. Cut the pumpkin into quarters and lay in a roasting tray.
  6. Roast for 45-55 minutes, or until a fork or skewer can be inserted easily. Remove and let cool.
  7. Cut the outer skin off of the cooled pumpkin using a sharp knife. Discard the skin.
  8. Process the pumpkin in a food processor or blender, or mash using a fork or potato masher until there are no more chunks of pumpkin and it is completely smooth.
  9. Store in cup sized amounts in storage bags and freeze until ready to use.
Source: Pioneer Woman



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11 comments :

  1. 'Ok, FINE! You have got me Carla! I think I am ogoing to just do it and make some pumkin puree!! It was those donuts that tipped the scales for me! And since we don’t get it in a can here :) I guess I will just have to do itthis way! These photos are gorgeous Carla! I love those mini pumpkins!

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    1. HAHA I hope you do Heidi! I cant wait to see some of the stuff you come up with :) Thank you Heidi, you are so sweet!!! <3

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  2. You are so right. Making pumpkin puree is so simple, but I didn't believe it until I made it myself recently. Not because I am such an awesome homemaker but out of necessity. Can't get the canned stuff in Asia either. Don't you strain your puree for baking? Somehow when I made it, it was very watery without straining through a cheese cloth.

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    Replies
    1. It really is so simple! I love it. I actually dont strain mine. Never really thought to. It probably would be better, but I find the liquids help the baked goodies I make stay a bit more moist, which I tend to like. Maybe I will have to try to strain some of mine to see the difference between the two :)

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  3. Yay for pumpkin purée!!! Now we gotta start carving some of these ;) Great post honey!

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  4. Beautiful pictures. Looks very fresh and healthy, but I guess that all depends on what recipe you are using it in! Can't wait to see the follow up receipes!

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  5. This looks great!
    I Love fall and all of the beautiful colors and food!
    GB2

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  6. I remember making this in my high school home economics class and it really was so easy to make. We made pie from it and I still think it was the best pumpkin pie I ever made. I think I'll make more purée. And then pie, and then donuts, and latte, and caKe, AND TARTS, AND BREAD AND MUFFINS...PUUMMMPPPPPKIIINNNNN!!!!

    Ok I'm fine, really, I'm fine.

    Good post girl.

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    1. HAHA you are so funny Tara!!! I hope you do make all those treats. They sound like heaven. I need to make more donuts! Mmmm, they are so good!!

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  7. LOVE your photographs in this post! seriously dig the step by step photos and the exposure on the puree. i have yet to make mine fresh - i'm sure it tastes great fresh!!

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    Replies
    1. Thanks Julie! Huge compliment from you girl! Making it is definitely easier than most people think, but I certainly love the ease of the store bought too ;)

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