This is part of my Hidden Veggie series, as Pumpkin is so good for you, and actually not that high in carbs. It is also one of my favorite vegetables, because I just love Pumpkin Pie, Pumpkin Cake, Pumpkin Seeds. Actually, anything with pumpkin, and I’m in! Today I would like to show you how I make my own Pumpkin Puree, that was really inexpensive!
Make Your Own Pumpkin Puree!
Right now at my grocery store, Pure Pumpkin, in a can, is $2.49 for the generic store brand. I have no problem with generic, as long as it tastes good. The problem that I have is the price of said can. This can is for 15 ounces. Now I know that maybe in a few weeks, when November baking season really hits, the prices of Pumpkin in the can, might be lower, but I have no time to wait, as family. Want. Pumpkin. Now!
I found what they call a sugar pumpkin. You know, the smaller ones, that are like a few pounds, but they are not the big kind you carve. These, are the ones that are sweeter, and are perfect for pureeing. So I bought one for $1.49
That is a lot cheaper than the canned pumpkin. When I got home, I washed, and dried the outside of it, then I cut it in half, using a pumpkin carving knife, like the kind you buy at the store for kids to carve pumpkins. In my opinion, this is much safer than using my very sharp knives. And besides, they are made for pumpkins right? I always have a few stored away from a Halloween or two back.
Then I cut the halves in half again. Now I have four halves. I then scoop out the guts. I call it guts. Don’t we all? And I place the guts in a bowl, so I can sort the seeds out for roasting later. Once I then used the scoop to get the insides, nice and smooth, I placed them skin side up, in a shallow roasting pan, and baked them in a 350 degree oven, for about 50 minutes, until they were nice and soft.
Once they were cool enough to handle, I then scooped the meat of the pumpkin, into my handy dandy food processor, and I added in about 1/4 cup of water, and set it to puree. I would stop every 10 seconds or so, to mix the puree in the processor, just to make sure there are no big chunks left. Then, I would place the top back on, and puree until smooth.
Now all you have to do is bag it up! I placed 1 cup of puree in each freezer bag, and I was able to get two cups worth of pumpkin puree for that 1 pumpkin. That is 1 ounce more than the canned pumpkin. So I really got my moneys worth. I just label, and freeze, and when I am ready to make pumpkin goodies, i’m good to go!
It really is simple, and fun, and I think I could do this all day! I am going to get more sugar pumpkins so I can make more puree, because I’ve got a lot of holiday baking coming up! And so will you!
Ingredients
- 1 small to medium sized pumpkin
- 1/4-1/2 cup of water
- Food processor or blender
- Freezer bags
Instructions
- Pre-heat oven to 350 degrees.
- Rinse and pat dry, outside of pumpkin.
- Using a pumpkin carving knife, cut off top of pumpkin, and cut into four pieces.
- Scoop out guts and seeds of pumpkin, and place in a bowl, and set aside, store for later seed roasting, or discard.
- Bake pumpkin pieces skin side up in a shallow baking pan, or oven safe casserole dish, for 45-50 minutes, or until tender.
- Remove from oven, and let cool.
- When cool, scoop pumpkin meat into a food processor, and add about 1/4 water, and pulse until smooth.
- Mix inside processor, in between long pulses, to make sure everything is smooth, and there are no chunks.
- When puree is smooth, place desired amounts into re-sealable freezer bags, label with amount and date, and freeze.
- This should freeze well, and stay good in freezer for several months.
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