Pumpkin Puree Recipe and Round Up

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I guess my frugalness (is that a word?) started when I was young.  I remember watching my parents and grandparents do small things just to save a little money here and there.  My grandfather (93) even heats up ink pens in the oven just to get a little more ink to come out.  It's just a part of who I am! 

So, every year I roast pumpkin seeds and make pumpkin puree with our fall decorations as not to waste anything!  

Some of you have already moved on to Christmas, and that's fine.  This post may still apply to you if you plan on eating a Thanksgiving meal.  It may also apply to you if you simply want to incorporate pumpkin into your diet - which you should because it's delicious and good for you!

Making pumpkin puree is super easy and the puree can be used in several different ways (see bottom of post for some links to some GREAT recipes).  

What you'll need:

Pie Pumpkins (these are the medium sized ones that fit nicely in your hands)
Pan with sides
Sharp knife
Oven set to 350 degrees
Food processor, blender, or fork

What you'll do:

1.  Pop the stems off the pumpkins and give them to your kids to use as drum sticks (seriously, I just can't part with things right away).  Wash the pumpkins then cut them in half and scoop all the seeds and strings out.  You'll probably have to use a spoon and really scoop them out of there.  Save those seeds for roasting

2.  Place the pumpkins on a pan skin side up.  I could fit 2 pumpkins on mine but you may be able to fit more if they are a little smaller.  You could also cut them up even more if they won't all fit on one pan.  I poke the skins a few times with a knife just because I feel like that's what I'm supposed to do.  I'm sure this step is optional.  

3.  Place the pan in your preheated (to 350 degrees) oven and cook for about 45 min - 1 1/2 hours.  The outside of the pumpkins will start to brown and they will be easily poked with a knife or fork when they are done.

4.  Peel the skins off the pumpkin and put the remaining pumpkin into a food processor or blender and process or blend away!  If you don't have one of these fancy tools then just use some good ole elbow grease and a fork! 

5.  If you are using your puree right away then just store it in the refrigerator for up to a week.  If you need to save it, just scoop about 1 cup into bags or containers and freeze it.  Then you'll already have it measured out for you when you need to thaw it and use it.  
Check out these recipes that contain pumpkin puree:
Pumpkin Pie Breakfast Parfait by Stacy Makes Cents Pumpkin Pie Pancakes by Nourishing Joy
Pumpkin Spice Granola Bars by Stacy Makes Cents
Pumpkin Syrup by Stacy Makes Cents
Pumpkin Cinnamon Rolls by Creating Naturally
Ezekiel Bread Pumpkin Muffins by Lexie:Naturals

Main Dish
Crock Pot Pumpkin Soup by Stacy Makes Cents
Creamy Pumpkin Soup by Creating Naturally  
Pumpkin Bundt Cake with Pumpkin Whipped Cream by Nourishing Joy
Pumpkin Ice Cream by Amazing Grace FarmPumpkin Cookies (GF/Vegan) by Whole New Mom
Pumpkin Swirl Bars (GF/DF Version) by The Nourishing Home
Crockpot Pumpkin Spice Latte by Young Wife's Guide


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