How to Make Your Own Real Pumpkin Puree

It's fall, and while I have to admit that I'm mourning the end of sundress season, I'm very much looking forward to some cooler weather and the ability to live in yoga pants for the next six months or so.  

My neighbor has been my best friend since the sixth grade, and when she moved in two years ago we took down the fence between our back yards so that we essentially have one HUGE yard, and at the beginning of the summer we planted a pumpkin patch that is now filled with pie pumpkins.  We did this for one reason only:  the pumpkin creations that come from real, fresh pumpkins are AMAZING.  

My neighbor was never a fan of pumpkin pie, but last fall when we made one from the pumpkin her son had been lovingly watering all summer long she was hooked.  She said it was the best pie she had ever eaten, and I have to agree that the flavor and texture was a thousand percent better than any pie made from canned pumpkin.

It's SUPER easy to make your own pumpkin puree and use it an anything from Pumpkin Spice Lattes, to pie, breads, muffins,  or cookies --just use the same amount of the fresh that is listed in the recipe and you're good to go.  And the puree from one pumpkin will last you for most of the season if you're not too gung-ho. 

How to Make Your Own Pumpkin Puree:
Ingredients:
1 Pie Pumpkin (or more--go nuts here if you want!)

Directions:

1. Cut your pumpkin in half and scoop out the seeds.  If you like roasted pumpkin seeds, you can rinse them, boil them in salted water for 10 minutes, and bake them on a slightly oiled cookie sheet at 400 until toasted, between 5 and 20 minutes depending on size.
2. Using a vegetable peeler, peel the skin off of the pumpkin and then cut it into cubes.  I usually aim for about 1 1/2 inch cubes, but you can go smaller or larger if you want--it won't ruin your puree either way.
3. Place your pumpkin in a steam basket (I have a large one that fits over a big pot) over boiling water.  Cover, and steam until cubes can be easily pierced with a fork.  My 1 1/2 in cubes took about ten minutes per batch.
4. Place cooked cubes in a food processor or blender and process until pureed.
5. Let cool and transfer to airtight container.  WIll keep in fthe ridge for up to five days and in the freezer for up to three months.

Enjoy!
~Jen

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