Pure Homemade Pumpkin Puree

When it comes to foods like these, it’s quicker to grab a can at the store. But if you want a much healthier, better-tasting puree, homemade is the way to go. This Pure Homemade Pumpkin Puree is super easy to make and very delicious. It may be stored in the fridge for three to four weeks. That gives you plenty of time to make many delicious recipes that call for pumpkin puree…

We grow pumpkins in our garden alongside potatoes as well. This is the biggest pumpkin that grew in our garden.

Not only we get to consume this delicious God’s creation in many ways, we have a good feed for our animals too. Like our chickens, for example, that give us delicious home eggs. Then later we have a healthier whole chicken to cook to go with a favorite dish. And then have a delicious pumpkin treat for dessert. So you’ve got this mini circle of life in your own backyard to entertain you, while you enjoy those pumpkin seeds you’ve roasted up, as well. I hope you enjoy this homemade goodness!

Ingredients you will need:

1 medium – ripe pumpkin

Instructions:

1. Preheat oven to 350 F. Wash and cut the pumpkin in half.

2. Remove all the seeds. Clean the pumpkin inside from the fibers by scraping them off with a spoon.

3. Cut the pumpkin into small pieces and place them onto a large 15 X 22 baking pan lined with parchment paper. Bake pumpkin in the oven for 1 hour and 15 minutes or until knife inserts into it easily.

4. Remove from the oven and let it cool completely on a baking pan.

5. Separate the cooked pumpkin from the pumpkin skin with a spoon.

6. Place it into a food processor. Blend the pumpkin pieces for 1 minute stopping the food processor every 20 seconds to push large pumpkin pieces to the bottom of the food processor. Then blend it for 2 more minutes or until all well blended.

7. The puree is all ready for baking. You can store the puree in sterilized cans in the fridge for up to 4 weeks. See how to sterilize cans here. Enjoy homemade puree!

5 from 1 vote

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Pure Homemade Pumpkin Puree

Prep Time

15 mins

Cook Time

1 hr 15 mins

Total Time

1 hr 30 mins

 

Course: Fall, Sesonal

Servings: 2 .5 quarts

Author: Valya's Taste of Home

Ingredients

• 1 medium – ripe pumpkin

Instructions

1. Preheat oven to 350 F. Wash and cut the pumpkin in half.
2. Remove all the seeds. Clean the pumpkin inside from the fibers by scraping them off with a spoon.
3. Cut the pumpkin into small pieces and place them onto a large 15 X 22 baking pan lined with parchment paper. Bake pumpkin in the oven for 1 hour and 15 minutes or until knife inserts into it easily.
4. Remove from the oven and let it cool completely on a baking pan.
5. Separate the cooked pumpkin from the pumpkin skin with a spoon.
6. Place it into a food processor. Blend the pumpkin pieces for 1 minute stopping the food processor every 20 second to push large pumpkin pieces to the bottom of the food processor. Then blend it for 2 more minutes or until all well blended.
7. The puree is all ready for baking. You can store the puree in sterilized cans in the fridge for up to 4 weeks. Enjoy homemade puree!

If you make this Pure Homemade Pumpkin Puree recipe please share the picture with me on facebook, instagram or pinterest. Tag it with #valyastasteofhome, I would love to see your creation. 🙂

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