I thought today I would show you how you can make your own pumpkin puree just like you would get in a can, plus how to roast the perfect pumpkin seeds. I figured with pumpkin season pretty much here, this would be the perfect time to get your pumpkin on!!
First thing I did was buy a Sugar Pumpkin from Trader Joe’s! Then preheat the oven to 400 degrees F.
With a spoon, scrape the seeds out and set them a side. You don’t want to waste them, so lets roast them next!
This is where you decide what your going to use the pumpkin for. Do you want a simple puree unsweetened natural, perfect for baking? Or do you want a savory pumpkin puree which is perfect for soups and meals? For me I went with savory because I have plans for this pumpkin. For savory I drizzled the pumpkin with olive oil and sprinkled with salt and pepper. If you want it plan, just leave it as is!
Then peel away the skin on the pumpkin. You could also cut the pumpkin into chunks, for adding to a dish or having it by it’s self as a side. Kind of like what you would use butternut squash for.
If you choose to puree the pumpkin, add all pieces to a food processor and processes until creamy. If the pumpkin seems too thick, add water. I added 3 tablespoons of water to mine. Just add it one tablespoon at a time until it is the consistency you like.
Now you have pumpkin puree!!
Homemade creamy pumpkin puree
- 1 pumpkin
- Preheat oven to 400 degrees.
- Cut the top off of the pumpkin, then cut in half.
- Take all of the seeds and pulp out of the pumpkin. Use for a later use.
- Cut the pumpkin into chunks
- Place the pumpkin on a baking sheet either side up or down.
- Bake in the oven for 30 - 40 minutes until fork tender.
- Once pumpkin is cool enough to handle, scrap the pumpkin out of the skin.
- Place pumpkin in a food processor and blend until smooth. Add water 1 tablespoon at a time to get the consistency you like.
- Store pumpkin in an air tight container and place in the refrigerator or you can add the puree to a Ziplock Freezer Safe Bag and freeze until ready to use.
Calories per one cup: 49, Fat: .02, Potassium: 563, Carbs: 12, Fiber: 2.7, Sugar: 2.5, Protein: 1.8
Time to make pumpkin seeds! This is really easy as long as you don’t mind touching pumpkin guts!! First thing you do is clean the pulp off the seeds and place in a strainer; run under water to get the remaining pulp off the seeds.
Then place the seeds on a paper towel to dry, about 30 minutes or so, if your in a rush, just dab the seeds with a paper towel, but be warned they stick to the paper towel.
Place the seeds on a baking sheet lined with parchment paper and lightly spray the seeds with cooking spray and sprinkle with salt. Turn your broiler to the low setting and roast the pumpkin seeds for about 8 – 10 minutes or until lightly golden and crispy.
Here are some different variations you could use to make pumpkin seeds: From Pumpkin Patches and More
Savory: 4 tablespoons melted butter, 1/2 teaspoon garlic salt and 2 teaspoons Worchestershire sauce
Lemony: 4 tablespoons melted butter, 1 teaspoon ‘Mrs. Dash” or lemon pepper
Halloweeny: 4 tablespoons melted butter, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon salt, and 1/2 teaspoon ground allspice.
Spicy: 4 tablespoons melted butter, 1 teaspoon cayenne pepper, 1/2 teaspoon thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper
Natural: 1 teaspoon sea salt or other salt, 4 tablespoons melted butter