Homemade Pumpkin Puree
Posted by Gina on Nov 4, 2011 in Blog, Foodie Fridays, Real Food Initiative, Recipes
Keeping with the pumpkin theme this week, let’s talk about pumpkin puree.If you want to make your own pumpkin goodies, pumpkin puree is a key ingredient. Luckily, it’s super easy to make at home. Here’s how it’s done.
1. Get a pumpkin. We’re talking about pie pumpkins, not carving pumpkins. They’ve been on sale at grocery stores near me for $2 to $3 per pumpkin.
2. Wash the pumpkin. You aren’t going to be eating the skin, but it’s a good idea to wash it before cutting it open to avoid cross contamination.
3. Cut the top off of the pumpkin and discard.
4. Cut the pumpkin in half and scoop out the seeds and goop. This is the hardest part of the whole shebang. I have success with a really big, sharp knife and a big spoon.
5. *Optional Step* Separate the seeds from the goo, wash them, and set them aside.
6. Cook the pumpkin. There are many ways to cook a pumpkin, but my favorite way is via slow cooker.
Poke the pumpkin with a fork a few times, and set the pumpkin in the slow cooker, and cook on low for 6 to 8 hours, or until it is quite soft. If your pumpkin is small enough, you can skip steps 4 and 5, and place the whole pumpkin in the slow cooker.
7. Peel the cooked pumpkin and mash it! Once the pumpkin is cooked, the peel should come right off. Let the pumpkin cool a bit before attempting to peel it — you don’t want to burn your fingers.
There you go — pumpkin puree! Now, use it in pies, muffins, smoothies, coffee, etc.
My favorite way to eat pumpkin puree is in yogurt. Mix plain yogurt with pumpkin puree, and sweeten to taste with maple syrup. Top with chopped pecans and walnuts, if you would like. I imagine this would be good with dried cranberries, too. Yum yum!
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