A very happy Monday to everyone!

After a wonderful weekend at the Jersey Shore (no, not like you see on TV) with friends, it’s back to full speed today. I’m heading to San Francisco on Thursday afternoon to attend the Dailybuzz Food festival and visit my childhood neighbor, Christian. It’ll be my first trip to San Fran and I’ll be making a stop to Sonoma for a harvest party on Saturday. I’m beyond excited, but the short week means I’ve got plenty of preparation to do so I don’t fall behind in all other aspects of my life—work and blog included. On that note, I’d be more than happy to feature some guest posts during my upcoming trips. Just let me know if you’d like to do so!

Today I have a fun and very seasonal tutorial to share with you all. Pumpkin everything is popping up in the blog-o-sphere. Here are some I can’t wait to try: Pumpkin thyme mac and cheese, pumpkin granola bars, and who could resist a little pumpkin spice puppy chow!?

Last year I didn’t catch the pumpkin craze until it was nearly Thanksgiving, which posed a bit of a problem when I went to the grocery store in search of some canned pumpkin puree and pumpkin pie spice. I was too late and had to trek to two or three grocery stores before I finally located a few cans of the highly sought after stuff.

Had I known that I could easily make my own pumpkin puree, I might have actually saved myself some time. Plus, homemade is always better. Sure, canned is convenient if you can find it right away, but there’s something really satisfying about making your recipes with the fresh stuff.

Homemade pumpkin puree

One thing to note about making your own pumpkin puree: You want to use what they call sugar pumpkins (also known as pie pumpkins). Sugar pumpkins are not your average jack-o-lantern pumpkins—sugar pumpkins have a sweeter, less stringy flesh that’s ideal for cooking.

For maximum freshness, choose pumpkins that are deep orange and free of soft spots or cracked skin.

Sugar Pumpkin

To prepare these guys for roasting, first use a sharp knife to cut the stem off. It’s much easier to cut the pumpkin in half without having to go through the super tough stem and the flat surface you create makes it easy to anchor your pumpkin on the cutting board (trust me, you don’t want your pumpkin to be slipping and sliding while you’re trying to cut it, that’s a recipe for disaster!).

I made some heavenly pumpkin bread with this puree for a sponsored post that, unfortunately, won’t be live until November 1. Sorry to leave you hanging, but I’ll be back tomorrow with another delicious fall recipe to distract you.

How to Make Pumpkin Puree

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Yield: 2 cups

Recipe by Brigitt

Ingredients

  • 1 small sugar pumpkin
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 400F. Wash pumpkin, cut off stem, cut pumpkin in half, and remove seeds (reserve seeds for roasting, if desired).
  2. Brush pumpkin halves with olive oil and place cut side down on a baking sheet. Roast for approximately 1 hour, until tender and easily pierced with a fork (cooking time may vary up to a half hour depending on the size of your pumpkin, so keep an eye on it!).
  3. Let pumpkin cool. Using a metal spoon, scrape out flesh and puree in a food processor or blender (you may also mash by hand, but this may give you a consistency that is not quite as smooth).
  4. Use puree as an even substitute for canned pumpkin puree.
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4 thoughts on “How to Make Pumpkin Puree

  1. I can’t wait to hear what you think about the DailyBuzz Food Festival! I want to go but 2 things are stopping me: cost and fear of going alone. And the fact that I’m out of vacation days.

    I absolutely loveeeee making my own homemade pumpkin puree… the first time I ever did it was when we were living in Italy and all us grad students had Thanksgiving in Italy. I got the task of making pumpkin pie. They don’t sell canned puree in Italy so I had to make it myself! Thankfully, it was easy to find a pumpkin and roast it. Unfortunately, we didn’t have a blender, so I had to mash it all by hand. It ended up being one of the best pumpkin pies I’ve ever made though!
    Carol @ Lucky Zucca recently posted..Ath Half Training Recap: Week 11My Profile

    • I was lucky enough to score a really good price on flights and I have a free place to stay, which really helped keep costs down. I totally hear you on fear of going alone, but I’m sure it’ll be fine. I’m pretty shy, but I go to work events alone a lot so I’ve gotten used to it. Usually there are enough other people alone that you find someone after 10 (maybe 20) minutes of awkwardness!

      Isn’t homemade pumpkin puree just the best?! I bet mashed is totally fine. Mine barely needed to be pureed anyway!

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