We don’t like to let anything go to waste at the Cottage, and that includes our fall pumpkins! Some of our pumpkins will last until next season but others have to be preserved much sooner, we had several of our green ones begin to get soft so we went ahead and make them into pumpkin puree. Wondering how to make pumpkin puree? We’re going to share our healthy pumpkin puree recipe with you!
How To Make Pumpkin Puree
What you will need:
Whole Pumpkin
Sharp Knife
Roasting Pan
Blender
Spoon
Vacuum Sealer Or Ziplock Bags
Permanent Marker
Making Pumpkin Puree
Step 1: Wash the skin of the pumpkin [our GSE cleaner would be perfect] but don’t scrub them.
Step 2 Cut pumpkins in half, scrape out the “guts” with a spoon, cut each half in half again to make it a little easier to handle. If you are working with small pumpkins you can skip this part. Make sure you remove any bad places.
Step 2: Place pumpkin in a roasting pan skin side up, add enough water to cover the bottom of the pan. Bake at 400 until you can easily poke a fork through the skin.
Step 3: Remove from pan, and place in a bowl to cool. Use a spoon to scoop the pumpkin off of the skin.
Step 4: Puree pumpkin in a blender until smooth. Place in bags and freeze. We like to divide the pumpkin into 2 cups per bag.
Pin For Later!
Don’t throw the scraps away! You can save the seeds as we do and dry them in a dehydrator set very low to plant later. Make sure that the seeds aren’t touching while they are drying or they will stick together. Once dry place them in baggies and label.
You can give the rest (skin and “guts”) to chickens or if you don’t have chickens you can also place it in a compost bin. Or leave it someplace that wild critters can eat it. This way nothing goes to waste!
Recipes That Use Pumpkin Puree:
How To Make Pumpkin Puree
Equipment
- Sharp Knife
- Roasting Pan
- Spoon
- Vacuum Sealer Or Ziplock Bags
- Permanent Marker
Ingredients
- 1 Whole Pumpkin
Instructions
- Step 1: Wash the skin of the pumpkin [our GSE cleaner would be perfect] but don't scrub them.
- Step 2 Cut pumpkins in half, scrape out the "guts" with a spoon, cut each half in half again to make it a little easier to handle. If you are working with small pumpkins you can skip this part. Make sure you remove any bad places.
- Step 2: Place pumpkin in a roasting pan skin side up, add enough water to cover the bottom of the pan. Bake at 400 until you can easily poke a fork through the skin.
- Step 3: Remove from pan, and place in a bowl to cool. Use a spoon to scoop the pumpkin off of the skin.
- Step 4: Puree pumpkin in a blender until smooth. Place in bags and freeze. We like to divide the pumpkin into 2 cups per bag.
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