So here’s the deal.
Pumpkin season is like a food bloggers Christmas…Am I right?
We load up on canned pumpkin, bake muffins, pies, cookies, pasta dishes etc.
We freakin’ love it.
Then the other day at Costco when I was considering buying the 90 oz. of canned pumpkin puree they were selling, I realized that the pumpkin in the can obviously wasn’t fresh. And who knows how long it had been sitting in those cans.
More importantly I was planning on loading up on the puree for baby food in the future, but then I realized that was definitely not ok…
Canned pumpkin puree is great … But fresh pumpkin puree that’s in season…
It’s phenomenal. I mean, it’s practically a different color than the canned puree. That right there should say something.
So for those of you interested in how to make your own puree, whether your going to cook with it or feed it to your baby, here is a simple how to.
And if the pictures aren’t enough, I put together an incredibly embarrassing video tutorial for you to see.
First your going to start with a small pumpkin. I believe they are called sugar pumpkins, but I really don’t know. Neither did the guy working in the produce section…So it’s all good.
Just make sure they aren’t the large jack-o-lantern pumpkins.
After you have washed the pumpkins, cut the stems off the pumpkins.
My knife is about as sharp as a butter knife, so this counted as an arm workout for me.
Then cut the pumpkins in half.
Next your going to scoop out the seeds, or as Baby Boo calls it, the yucky stuff…
Save the seeds people…save the seeds.
Roast them, and then coat them in chocolate. Then buy me a diamond ring because after that you will love me forever.
Next preheat your oven to 350 degrees. Place the pumpkins face down, or face up, on a baking sheet and bake in the oven for about 45 min to an hour…or until the pumpkins are soft and you can poke them with a fork.
They will brown and the skins will shrivel a little when they are done!
Using a spoon or your hands, peel off the skins.
Discard the skins and add the rest of the pumpkin into a blender or food processor and process until creamy.
Note #1: Some pumpkins are more dry then others. Don’t worry, this is perfectly normal. Just add a few TB of water until you reach the desired consistency!
Note #2: Some pumpkins are more mushy than others and when blended into a puree it might seem TOO watery. Don’t worry, this is normal too! 🙂 Just strain puree through a cheesecloth!
Store in the fridge for about a week, or store in the freezer for 6 to 8 months!! Just add about 1 c. of the puree to a plastic bag and flatten it out and lay it flat in the freezer!
Perfect for baby food!
Check out the wacky video to go along with it:
And don’t you worry my little pumpkins, I’ve got pumpkin recipes coming up to go along with this puree!
But in case you can’t wait, here is a favorite one from last year!
Be back soon for more pumpkin madness!