I am pretty sure when the pilgrims got together to make Thanksgiving pies, they did not run out to the market to pick up cans or jars of pumpkin puree.  So, why are you?

Homemade pumpkin puree is not only easy to make but it is better for you as there is not any added sugar or salt.  Just good ole fashioned pumpkin.  Making pumpkin puree is simply baking your pumpkins until tender.  Some recipes ask for the addition of spices.  I keep it pure, so I can use it in baked goods as well as savory dishes. During the last 30 minutes I uncover  the pumpkin so that the flesh gets caramelized a bit;  this step brings out the natural sugars as well as adds some depth to the puree.  The only thing this recipe really requires is a little patience as the cooking time does take awhile.  Once you make your own puree, you will never go back.



Recipe:  Homemade Pumpkin Puree

*cooking time will vary on the size of your pumpkin

  • 1 sugar pie pumpkin, about 3 pounds
  • water

Preheat oven to 425.

Cut the pumpkin into wedges and remove the seeds.

Lay the pumpkin in a deep baking dish, and add about an inch of water.

Cover with foil.

Bake for 1 hour or until fork tender.

Remove the foil and bake for another 30 minutes, until lightly caramelized.

Remove the pumpkin from the oven.

Let cool until you can handle the wedges.

Scrape the flesh from the pumpkin skin and put into a food processor.

Puree until smooth.

Makes about 2 1/2 cups of puree.

Use in your favorite recipe or you can freeze for later use.



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