How To Make Pumpkin Puree

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This fall we seem to have developed a bit of a pumpkin situation in our home. We received 2 small pumpkins from our CSA, 1 from my son’s preschool, 1 from a field trip with friends, and yet another my son talked me into buying early in the season from a local farm. That equals 5 small pumpkins, and now that Thanksgiving is less than a week away they are all holding up nicely, and it seems a shame to just throw them into the trash (particularly the organic ones from our CSA). So this is the year we will make real pumpkin pie, made from our own pumpkin puree!Aside from being the tasty main ingredient in a holiday pumpkin pie, pumpkin puree is a great ingredient to incorporate into many savory recipes, including pancakes, soups and pasta dishes – not to mention a variety of desserts. It is high in vitamin A and is also a good source of vitamin C, vitamin E, riboflavin, potassium, copper, manganese, and iron. I am all about justifying the occasional sweet treat on the premise that it is made with vegetables! If you also have a pumpkin situation in your home, I hope that you give this recipe on how to make pumpkin puree a try, as it is surprisingly easy! When you are finished, also try my Whole Wheat Pumpkin Buttermilk Pancake recipe.

How To Make Pumpkin Puree

Prep: 15 minutes Cook Time: 45 minutes

Ingredients

1 (or as many as you want!) small pumpkins

Directions

1. Clean pumpkins, cut in half, and scoop out seeds with a large metal spoon.

2. Remove stems, which can easily be done by pulling stem inward toward the inside of the pumpkin.

3. Quarter pumpkins and place onto a baking sheet.

3. Bake pumpkins at 350º F for approximately 45 minutes. When the pumpkins are finished they should be soft and have a slight golden-brown color.

4. Allow baked pumpkins to cool enough to easily handle and then, using your fingers and a knife, work the skin off the pumpkin.

5. Transfer pumpkin to a food processor and puree until smooth.

The finished pumpkin puree can be used immediately, stored in the refrigerator for up to 5 days, or placed into freezer bags and frozen for later use. This puree can be used in place of canned pumpkin puree in your favorite dishes such as pumpkin pie. It is also appropriate to mix with a little baby cereal and breast milk or formula, for an early, healthy food for baby.