I’m not sure why it took me so much time to make my own homemade pumpkin puree. It’s insanely easy and so much fresher than what you might find in the can. There’s nothing wrong with the can as long as it says all-natural pumpkin puree, but honestly, this is just SO EASY!
When we moved to Sugar Maple Farmhouse, both Kevin and I had dreams of fields filled with pumpkins. In fact, the whole idea of finding a home like this sprung from the idea that we would love to own a pumpkin farm.
We were standing around the kitchen island in our old house and talking about our moving options. Nothing was seeming exactly right to us.
We had just come home from our favorite Illinois pumpkin farm and started joking about how we could own a farm and grow a small pumpkin patch that would one day be something amazing.
This first year in our home I was excited to plant pumpkins – something I had never done before. But because the garden went in so late due to the barn construction, I wasn’t able to make it as large as we wanted and thus only planted two pumpkin plants of the jack-o-lantern variety.
However, another dream of mine in moving here was to cut down on cans and even frozen foods. I’ve really tried to My focus this last year – and really the last two years – has been to get food items as fresh as possible.
Between the chickens and the garden, that’s been really easy to do the last few months and it’s something that I hope to continue as we move into the colder months, even as freshness becomes scarce.
But before the winter winds blow into Michigan, we get to celebrate this beautiful fall. For me, that meant making new, fresh foods, including homemade pumpkin puree for fresh pumpkin recipes.
Now I’m obsessed. It was so simple and so good that I’ll never go back to the cans.
So simple good!
You don’t even need anything fancy for it. All you need are the pumpkins, a baking dish, a blender, water and your oven. And as a bonus, you get the seeds too!
So, whether you love pumpkin pies, pumpkin bread, pumpkin in your chili or pumpkin spice lattes, this homemade pumpkin puree recipe will work for you. Oh and you can store it in mason jars or another airtight container for about two weeks in the refrigerator after making it too! Find the easy recipe below.
For more recipes from the farmhouse, click here.
Homemade Pumpkin Puree
- 2 pie pumpkins These are the smaller pumpkins, which tend to be a bit sweeter.
- Preheat your oven to 350 degrees
- Cut off the tops of the pie pumpkins and then cut them in half.
- Scoop out the seeds and reserve to make pumpkin seeds
- Add them to a roasting pan or baking sheet facedown. Meaning you want the outside skin facing up.
- Add about 1/4 inch of water to your pan.
- Bake for 60 -90 minutes, Mine were done after 60.
- Let cool and then scoop out the insides of the pumpkins and add them to a blender.
- Blend on puree setting with a little bit of water. You might need up to 1/4 per batch, but don't go over that. I'd start by adding tablespoons of water.
- Reserve in mason jar or air tight container for up to one and a half weeks.
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