Homemade Pumpkin Puree

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.

 

 

Comments

  1. Ooh I just did a post like this too except mine was in the contest of pumpkin chili. Can’t wait to see what you cook up with the puree!

  2. buttface says:

    I’m pretty sure the pilgrims didn’t use food processors, so why are you using one?!!!! That is the worst logic. Get a better hook.

Trackbacks

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  3. [...] these little fall gems never made it that far.Instead of simply steaming the pumpkins, we like to roast them.  Roasting pumpkin will add a great depth to savory dishes as well as desserts, that call for [...]

  4. [...] that you only need a couple bites.  Couple weeks ago, I made these pot de cremes with some roasted pumpkin puree.   We were in the middle of a big move, somewhat homeless and found ourselves house-sitting for [...]

  5. [...] reality when I saw sugar pie pumpkins at the market.  My thoughts immediately dashed to making homemade pumpkin puree as well as a couple jars of pumpkin butter.  Since I didn’t have my grandmother’s [...]

  6. [...] I would make my own pumpkin puree, but was limited on time, so I did use canned pumpkin puree.  I flavored the dough with the [...]

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