Homemade Pumpkin Puree
I’ve been sharing lots of pumpkin recipes lately, here on my blog, and on Pinterest so I thought I’d show you how easy it is to make your own pumpkin puree.
You see, canned pumpkin might contain BPA, or Bisphenol A, a toxin commonly used to line most cans.
Some companies, like Eden brand, have taken pains to remove this harmful toxin, but not everyone.
Ditch the cans, and toxins, and turn on your oven. It’s not a big deal.
Pumpkin is loaded with beta-carotene, a nutrient that helps to repair your eyes and strengthen your immunity. It’s also high in fiber, and helps to cleanse your digestive system. And this time of year, there’s nothing like pumpkin in all different ways, to warm our digestive systems too.
Ginger, nutmeg, and cinnamon add an aromatic, seasonal flavor to this gorgeous, luscious squash.
*If you’re making smoothies, and have a high speed blender, you can use raw, uncooked pumpkin chunks.
DIY Pumpkin Puree works for butternut squash too
Preparation
1. Preheat oven to 350° F.
2. Wash the pumpkin and slice off the top of the pumpkin to remove the stem.
3. Cut the pumpkin in half, lengthwise, from top to bottom.
4. Scoop out the seeds using a sharp edge spoon.
5. Place the pumpkin halves, open side up, in a baking dish. Roast for 45 minutes, or until the pumpkin is tender to a fork piercing. Timing will depend on the size of the pumpkin.
6. Allow the pumpkin to cool, then peel the skin off the pumpkin pulp.
7. Toss pumpkin pulp in a food processor or blender (cut it into smaller chunks for easier processing), and gently blend the pumpkin until it’s completely smooth.
8. If your pumpkin pulp is too dry, you can add a teaspoon of warm water at a time, and blend.
9. Try to use the fresh pumpkin puree as soon as possible, then store it in a glass storage container for up to 3 days. You can also freeze.
Explore the other pumpkin recipes on my blog:
Spicy Pumpkin Shake
Pumpkin Smoothie
Pumpkin Oatmeal
Happy Holiday!
