Monday, October 10, 2011

How to Make Pumpkin Puree

Don't you just love pumpkins?
Not only are they great for decoration, but they are useful in the kitchen!


I have been making my own pumpkin puree for years now and it it quite simple!

Preheat your oven to 375 degrees.
Select a smaller sized pumpkin {I like the Sugar Pie variety}.
Lay it on its side and cut off the stem.


Cut the pumpkin into four pieces...


Using a spoon, scoop out all of the seeds and stringy meat. 
You can save the seeds for later and roast them:).


Place pumpkin quarters on a cookie sheet, anyway you want....upside down or right side up...and bake at 375 degrees for 45minutes to 1 hour. 
You want the pumpkin to be soft and thoroughly cooked.


Peel the skins off. They come off really easily.
Place pumpkin pieces in a blender or food processor and puree away.



If your puree is a little runny, just strain it through a fine mesh sieve or cheesecloth to rid it of excess water.
You want it thick.

 Use your pumpkin puree fresh or freeze it for later use!
This is how I store it...

Roll the freezer bag down so you don't get pumpkin everywhere.
Fill it with at least 2 cups puree, squeeze all of the air out, and freeze.



The possibilities are endless as to how you can use pumpkin.
You could bake it in a traditional pumpkin pie, or whip up something wonderful like...

{click on picture for recipe}

Honey Pumpkin Oatmeal,


Pumpkin Cinnamon Rolls, or


Pumpkin Chocolate Chip Spice Bars.

Have a wonderful Fall day!

~Julia

7 comments:

The Respectable Redneck said...

Love this, I might actually use my pumpkins this year. Thanks.

Amy @ Homestead Revival said...

You know, I don't think I've ever done this, but I'm planning on it this year. Needless to say this was very timely and you made it look very easy (I had heard it was so much work that I had been putting it off). Thank you!

Stef said...

I roasted up a pumpkin just yesterday! It really was easy! The recipe I tried was a total flop, but the pumpkin part of it tasted yummy! I'm going to have to try your recipes - they all look so good! My kids are all over anything pumpkin - they're going to love it! Thanks for all your domestic inspiration, Julia!

xo,
Stef

Amanda said...

well.
If I've never done this before.
I should say I will now.

I want one of those spice bars right now so bad I can taste it!
oh yum-eee.

DoleValleyGirl said...

Such a fabulously gorgeous post. :) Thanks for sharing. ~Lisa (visiting from the Barn Hop)

Laken said...

What a great post!

Anonymous said...

I did this for the first time this season. Froze it a bit different. I measured the puree out in a 1/4 cup and determined how many holes in a ice cube tray it would fill. Mine filled two cube holes. I filled all my trays, froze, popped them out and into freezer bags. Thankfully I didn't forget to write on the bags how many cubes will make an aproximate amount. Now I have pumpkin to thaw for baking, soups, smoothies or frappacinos!

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