Homemade Pumpkin Purée

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I prefer everything to be homemade. Not only because I believe it tastes better but because I like to know what I am eating. Pure, all-natural pumpkin minus the preservatives and other ingredients that don't do my body any justice. Try it for yourself, this recipe is surprisingly easy to do.

PREP TIME: 5-10 MINS

BAKE TIME: 1 HOUR 20 MINS

STRAINING TIME: 2-3 HOURS

INGREDIENTS:

  • 2 sugar pumpkins (or more!)

INSTRUCTIONS:

  1. Preheat the oven to 350°F.
  2. Cut pumpkins in half. Scrape out the insides -- reserve the seeds to roast later!
  3. Line a baking sheet(s) with parchment paper or foil. Place the pumpkin halves cut side down on baking sheet. They can be cramped and touching.
  4. Bake for an hour or an hour and 20 minutes or until you can easily pierce them with a fork.
  5. Remove from the oven, turn over and let cool. Scoop out the pulp and place in food processor or high powered blender.
  6. Purée until smooth. Line 2 or more strainers with a cheese cloth and place over a mixing bowl. Pour purée on top and let sit for 2-3 hours. There will be a lot of golden liquid in the bowl below -- use that in smoothies or to water your plants!
  7. Put purée in mason jars and freeze 3-6 months or refrigerate for up to a week. Perfect for pumpkin pie, waffles, muffins, pumpkin butter or anything pumpkin related!
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