Homemade Pumpkin Puree + Video Tutorial

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.

Merry Christmas.

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!

Pumpkin Hot Chocolate

Be back soon for more pumpkin madness!

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Comments

  1. Jenn @ peas and crayons says:

    I roast them simply for the pumpkin seeds 😉 the rest is a bonus!!!! Gorgeous photos as always darling!

  2. Perfect!!! I had to laugh about your knife! Tha was me yesterday roasting pumpkin for soup. I thought I was going to take off my finger!

    Great tutorial! Always adore your photos. And yes…PERFECT baby food! You are gorgeous!

  3. Awesome!! Always wondered what to do with the pumpkin after getting out the seeds!! YUM!!! can’t wait to see more pumpkin recipes 🙂
    Will watch the video later… can’t at work 🙁
    http://www.lilmsadventures.blogspot.com

  4. April McEvoy says:

    I have been making my own pumpkin puree for years! I do pumpkin pie from scratch every Thanksgiving. I didn’t even like pumpkin pie before i started making it this way 🙂 Looking forward to some yummy recipes!

  5. Thanks for sharing this! I don’t know why I haven’t tried making my own pumpkin puree yet. I definitely will now, following your easy tutorial! This will make all of my fall pumpkin treats over the top wonderful I”m sure!

  6. love pumpkin puree, just made some fresh puree the other day, need to get more pumpkins cause getting low 😉

  7. Thank you for the awesome tutorial! I have a question tho on the puree. Do you eat it plain or do you add anything to it? I just feel like the taste of raw plain pumpkin is a lot to handle.
    Thanks!
    Liz

  8. I have not purchased canned pumpkin in years! It is just too easy to roast a puree for a fraction of the cost.

Trackbacks

  1. […] c. homemade pumpkin puree, or puree from a […]

  2. […] be one of the posts. I found it on Ari’s site and if you want to check it out you can see it here. I love her. And it really was the easiest thing ever. I made a ton and froze it in 2 cup portions. […]

  3. […] can use canned pumpkin, or if you are feeling creative you can make your own FRESH pumpkin puree! (There is also a really embarrassing video tutorial too! Win win!)  I usually try and make […]

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