HAPPY FALL!!
It’s the most wonderful timeeeee of the yeeeeeaaarrrr!
Hello, boots, scarves, sweaters, and gloves! How’s it goin’, pumpkin-spiked everything and cinnamon-scented air?!
Tis the season, people! I love this freakin’ season!
And while I’m sure we can all agree that fall is aesthetically beautiful – changing leaves, crisp air, fog -, let’s not kid around: the best part of this season is the king of all squash.
The Jack to my o-lantern.
The base to the king of all pies.
The essence of the famous #PSL.
Pumpkin, people. It’s pumpkin time.
This time of year, you can almost always spot me hoarding huge supplies of canned pumpkin in my pantry. I use it for everything: oatmeal, smoothies, baked goods, a spoon and a bowl…the possibilities are endless with this dashing orange gourd.
And while I love the convenience of the store-bought variety, I wanted to try something a little different this year and try and make my own! Canned pumpkin is good…homemade pumpkin puree is out-of-this-world crazy delicious. I actually was shocked with how much more fresh and flavorful homemade pumpkin puree is over the canned variety! I find that canned pumpkin can sometimes be watery and tasteless and that it needs a lot of spices and sweetness to really give it any sort of flavor.
Yeah, that’s SO NOT the case with this homemade pumpkin puree! And while spices and sweetness are never a bad thing when it comes to #pumpkinfever, this puree is touting an impressive and delectable flavor all on its own.
And, guys: it could NOT be more simple!
You can do it, friend! YOU can concur the pumpkin and create a batch of your very own delicious, creamy pumpkin puree! Let’s get to it, people!
How to Make Homemade Pumpkin Puree
Step 1: Hack the stem off of your pumpkin, then slice the pumpkin in half from top to bottom. You’ll end up with two halves with some funky stringy stuff and some beautiful pumpkin seeds in the middle.
It is incredibly important that you have a sharp knife for this task. A sharp knife can easily cut through the tough skin and flesh of your pumpkin – a dull one will slip, increasing the probability of pumpkin-inflicted knife wounds. Not fun.
Step 2: Scrape out the “funky stringy stuff” and seeds – use an ice cream scoop if you have it! You’ll want to remove as much of loose stringy innards as you can, while keeping the solid flesh in tact.
Also, SAVE THOSE PUMPKIN SEEDS. Simply rinse them in a colander and set aside. We’ll get to them later.
Step 3: Rub the flat edges of the pumpkin with about 1 Tbsp. extra virgin olive oil, then place each half face-down on a aluminum foil-lined baking sheet. The edges that touch the aluminum foil should be the ones that you oil! Oil = less burnage and stickage = a happy homemade pumpkin puree consumer.
Roast your pumpkin halves in a preheated 400 degree F oven for 20-35 minutes, or until the pumpkin flesh is fork-tender. My pumpkin was huge, so mine took 35 minutes. Just be sure to start checking your pumpkin around the 20 minute mark.
Step 4: Remove your pumpkin halves from the oven and scoop out the flesh with a large spoon. Make sure you’re just scooping out the flesh – don’t get any of the skin in your mixture! You’ll see that the roasted pumpkin flesh almost resembles thick spaghetti squash!
Step 5: Dump the roasted pumpkin flesh into your food processor and blend until smooth. Depending on the size of your pumpkin and food processor, you’ll probably need to do this in batches. You’ll also need to stop the processor and scrape down the sides a couple of times per batch to ensure your puree is smooth and creamy.
Step 6: Admire your creation. You just made pumpkin puree! High-fives all around.
Step 7: Store in a air-tight container in the fridge. Be sure to scoop some into a bowl to taste test – fresh homemade pumpkin puree is incredibly addictive when warm!
Optional Step 8: Roast your pumpkin seeds on a olive oil-greased aluminum foil-lined sheet pan for 30 minutes. Remove from oven, toss in a bowl with 1 tsp. olive oil and spice(s) of choice. Return to the sheet pan and bake for another 20 minutes. Voila! A simple, healthy, protein-and-fiber-packed snack!
Let’s embrace the fall, friends, and make our very own pumpkin puree this year. With just a little time, you can be munching on the most flavorful pumpkin puree you’ve ever had in your life. I’m already dreaming of the incredible concoctions I can create with my batch of golden, sweet deliciousness…
Ahh, fall. You’ve been missed.
PrintHow to Make Homemade Pumpkin Puree
Ingredients
- 1 pumpkin (as big or small as you’d like – remember that it must fit in your oven)
- 1 Tbsp. extra virgin olive oil
Instructions
- To Make Homemade Pumpkin Puree*: Hack the stem off of your pumpkin, then slice the pumpkin in half from top to bottom. You’ll end up with two halves with some funky stringy stuff and some beautiful pumpkin seeds in the middle.
- Scrape out the “funky stringy stuff” and seeds – use an ice cream scoop if you have it! You’ll want to remove as much of loose stringy innards as you can, while keeping the solid flesh in tact. Also, SAVE THOSE PUMPKIN SEEDS. Simply rinse them in a colander and set aside. We’ll get to them later (see below).
- Rub the flat edges of the pumpkin with olive oil, then place each half face-down on a aluminum foil-lined baking sheet. The edges that touch the aluminum foil should be the ones that you oil! Oil = less burnage and stickage = a happy homemade pumpkin puree consumer.
- Roast your pumpkin halves in a preheated 400 degree F oven for 20-35 minutes, or until the pumpkin flesh is fork-tender. My pumpkin was huge, so mine took 35 minutes. Just be sure to start checking your pumpkin around the 20 minute mark.
- Remove your pumpkin halves from the oven and scoop out the flesh with a large spoon. Make sure you’re just scooping out the flesh – don’t get any of the skin in your mixture! You’ll see that the roasted pumpkin flesh almost resembles thick spaghetti squash!
- Dump the roasted pumpkin flesh into your food processor and blend until smooth. Depending on the size of your pumpkin and food processor, you’ll probably need to do this in batches. You’ll also need to stop the processor and scrape down the sides a couple of times per batch to ensure your puree is smooth and creamy.
- Store in a air-tight container in the fridge. Be sure to scoop some into a bowl to taste test – fresh homemade pumpkin puree is incredibly addictive when warm!
- To Make Homemade Pumpkin Seeds: Roast your pumpkin seeds on a olive oil-greased aluminum foil-lined sheet pan for 30 minutes. Remove from oven, toss in a bowl with 1 tsp. olive oil and spice(s) of choice (try salt and smoked paprika!). Return to the sheet pan and bake for another 20 minutes. Voila! A simple, healthy, protein-and-fiber-packed snack!
Notes
*It is incredibly important that you have a sharp knife for this task. A sharp knife can easily cut through the tough skin and flesh of your pumpkin – a dull one will slip, increasing the probability of pumpkin-inflicted knife wounds. Not fun.
Pumpkin Puree recipe was adapted from Alton Brown. Pumpkin Seed recipe was slightly adapted from Food Network.
I involved my two year old by giving him the pumpkin goup and having him dig out the seeds. A sensory activity for him and getting to help Mama all at the same time! Thanks for sharing this, it made for such a fun and nutritious morning in our house! (I wanted to share a picture with you but couldn’t figure out how)