Picture this: it’s fall, the leaves are turning shades of red, orange and yellow, and the air is crisp with the coolness of autumn. What better way to embrace the changing season than with some delicious homemade pumpkin puree? And let me tell you, making it from scratch is as easy as pie. Literally.
First things first, let’s grab some fresh pumpkins. Don’t even bother trying to make this with canned pumpkin. That’s like trying to make a gourmet meal with a microwave dinner – don’t do it. So hit up your local farmer’s market, or if you’re feeling adventurous, go pumpkin-picking at a nearby orchard. Trust me, it’ll be worth it.
Once you’ve gathered your pumpkins, it’s time to get down to business. Cut them in half, scoop out the seeds and guts (if you’re feeling ambitious, roast those seeds for a tasty snack later), and place them flesh-side down on a baking sheet. Pop them in the oven at 375 degrees and let them roast until they’re soft and the skin is starting to brown, about 45 minutes to an hour.
Now comes the fun part – scooping out that sweet, sweet pumpkin flesh. Use a spoon to scrape it out of the skin and pop it in a blender or food processor. Blend until it’s smooth and creamy, then let it cool for a bit. You can store it in the fridge for up to a week, or freeze it for up to three months.
Now onto the recipe:
Pumpkin Puree Recipe
- 1-2 sugar pumpkins
- Olive oil
- Preheat your oven to 375 degrees.
- Cut the pumpkins in half and scoop out the seeds and guts. Save those seeds for later!
- Brush the pumpkins with olive oil.
- Place them flesh-side down on a baking sheet and roast for 45 minutes to an hour, or until they’re soft and the skin is starting to brown.
- Once they’re roasted, use a spoon to scoop out the flesh and pop it into a blender or food processor.
- Blend until the puree is smooth and creamy.
- Let it cool and then store it in the fridge for up to a week, or freeze it for up to three months.
And voila! You now have your very own homemade pumpkin puree. Whether you’re using it to make pumpkin pie, pumpkin bread, or just adding it to your morning smoothie, you’ll love the fresh, delicious taste. Happy fall, y’all!
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