I was lucky enough to go over to her house yesterday and watch her demonstrate the process of making your own homemade pumpkin puree. It is full of so many vitamins and nutrients, and it lacks the sugar and preservatives you get with canned pumpkin puree. Jessie did all the hard work, and I documented the process. So, let's get started!
Step #1 - Cut the top off of your pumpkin.
Step #2 - Cut your pumpkin in half.
Step #4 - Scoop out the seeds and save them for roasting later.
It's okay if there are still stringy bits on the pieces of your pumpkin. They will just get mixed in with the rest of your puree later, and they are good for you. Cut your pumpkin into smaller, manageable pieces. Place the pieces on foil covered baking sheets.
Step #5 - Roast your pumpkins @ 350 degrees for 45-60 minutes.
Step #6 - Peel off the skin.
Step #7 - Puree the pumpkin in a food processor. You can also mash the pieces by hand in a bowl with a potato masher. Add small amounts of water at a time to the pumpkin until you get a smooth texture.
Step #8 - Cool and freeze your puree. Unless you plan on using the puree right away, you'll want to separate it into freezer packaging.
It's that easy! Thank you so much Jessie for showing us how to make our own healthy, homemade pumpkin puree! Don't forget to check Simplicity Eats for great recipes, including some using pumpkin puree!
- - Happy Pureeing! - -
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