Homemade Pumpkin Purée

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon and affiliated sites.

---

Still have any leftover pumpkins from Halloween?  Don't throw them out, roast the seeds and make pumpkin purée for your Thanksgiving pumpkin pie.  (The smaller pie pumpkins are best.)  

We actually grew several types of pumpkins in our garden this year and although many were lost to squash bugs, we did manage to harvest a few nice pie pumpkins.  I cooked and pureed them and froze the puree for future recipes.  It will be fun making our pumpkin pie this year with our own homegrown pumpkin purée.  

Cut the pumpkins in half and scoop out the seeds, then roast face down for about an hour at 350 degrees F.  

Scoop the pumpkin out to purée.  

Purée with an emersion blender or food processor.

Robert and I made a Youtube video of how we purée pumpkin.   You can subscribe to my youtube channel while you are there too.  

---

Directions:

You will need a pie pumpkin

1.  Cut your pumpkin in half.  Scoop out the seeds.  You can toast them or compost them.  Bake the pumpkin halves in a 350 degree F. oven for about an hour or until it is tender enough to scoop out the pumpkin flesh.  ​

2.  Next you scoop out the pumpkin with a spoon and put it in a food processor or put it in a mixing bowl and use an emersion blender to puree it.  This is the emersion blender I use.  (amazon link)

Puree until you have a smooth pumpkin purée.

 

---

You can use in your favorite recipes and freeze extra for later.  I pre-measure the exact amount that I will need for my favorite recipes before freezing.  One of my favorite recipes that the boys love is pumpkin chocolate chip muffins.   This browned butter pumpkin pie and these pumpkin cookies with browned butter glaze are also some of our favorite fall recipes.  

---

Pin on Pinterest

---

Yum