30
Sep

Fresh Pumpkin Puree Tutorial

PumpkinPuree-030

Roasting and pureeing a pumpkin is really simple and won’t take you much time at all, but the flavor is far and beyond that of the canned variety. Better yet, an entire sugar pie pumpkin ranging from 3-5 pounds only costs $1.99 at Trader Joe’s (you’ll pay a bit more for organic) and you get about 32 oz of puree. A 15 oz can of puree will cost anywhere from $1.99-2.50.

Pumpkin Recipes Using Fresh Pumpkin Puree

Mini Pumpkin Pie Tarts

Pumpkin Pie

Roasted Pumpkin Soup

Pumpkin Smoothie

Vegan Pumpkin Ice Cream

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Fresh Pumpkin Puree Tutorial

AUTHOR: Danielle Walker - AgainstAllGrain.com

Ingredients:

Tools & Equipment

  • Sharp Knife
  • Spoon or Ice Cream Scoop
  • Parchment Paper
  • Rimmed Baking Sheet

Instructions:

  1. Preheat your oven to 350 degrees F
  2. Cut the pumpkin in half and scoop out the seeds and stringy flesh in the center
  3. Line a baking sheet with parchment paper or a Silpat
  4. Place the pumpkins cut side down and rub their skin lightly with coconut oil
  5. Pour enough water into the bottom of the cookie sheet to fill it about 1inch (but no more) up the sides of the pan
  6. Bake for 30-40 minutes until the skin has wrinkled and the pumpkin flesh is soft
  7. Once the pumpkin has cooled enough to handle, scoop out the flesh, discard the skin, and puree in a blender
  8. Place the puree in a fine mesh strainer and set it over a bowl in the fridge for an hour or two to let the excess water drip out
  9. Store the puree, covered, in the fridge for up to 5 days or freeze for 6 months