In case you haven’t noticed, we’re a little obsessed with DIY around here. We’ve shared about how to make your own lotions, herbal tinctures, and even cloth diapers. I think we’ve tried just about everything under the sun in the kitchen, so it makes sense with the holiday season approaching that we would want to show you how to make pumpkin puree.
By contributor Jaclyn Harwell
Learning how to make pumpkin puree is one of the simplest things you can do in the kitchen, honest. But did you know that canned pumpkin from the store can actually contain a variety of squashes or gourds? The pumpkin you buy at the store usually doesn’t even contain pumpkin!
What’s Wrong with Store Bought Pumpkin?
This can be problematic for those with food allergies, and it’s just another way food manufacturers get away with less than truthful labeling. Now, it’s not necessarily a problem, per se, but there are lots of reasons you might want to learn how to make pumpkin puree rather than buy it from the store.
Store bought pumpkin puree:
- may come in toxic packaging, like cans or containers lined with BPA
- is subjected to manufacturing equipment that must be cleaned with industrial solvents
- may not be properly labeled
- is more expensive than homemade
- can be difficult to find organic or without added ingredients (though I will say offerings have gotten much better over the last couple of years.)
You should know that homemade pumpkin puree generally doesn’t taste like store-bought varieties, and tends to be more savory and less sweet. Keep this in mind if you choose to use it for a pie, which I have several times. You may need to add extra sweetener and spices to get closer to the flavor you’re used to.
Sadly, I think everything about our modern food system has trained our taste buds to prefer sweet flavors rather than traditional, less sweet flavors. So the canned “pumpkin” you buy at the store is made up of a combination of the sweetest varieties of gourds and squashes to ensure the sweetest product possible.
That’s why I created my all new recipe e-book Nourishing Holiday. Packed full of over 50 grain-free, gut-healing recipes, this cookbook allows you to eat traditionally, focusing on healing foods during the holidays rather than the processed junk that tends to reign through the season.
Not only that, but with recipes for cookies, pies, dinner rolls, and more, you can have your cake and eat it too- no compromise and no guilt for delicious holiday foods!
Through Friday the 28th only, you can get Nourishing Holiday for 50% off- just $12.49!
Not only does Nourishing Holiday feature some amazing and special recipes, but it also features staples to have in your kitchen, teaching you how to make cream of mushroom soup (so you can skip the MSG-filled canned variety in your holiday casseroles), cream cheese, cashew milk, and, of course, roasted pumpkin puree.
Below, I’ll show you how to make pumpkin puree.
Grab a copy of Nourishing Holiday here to get the recipes for cheesy crackers, cinnamon rolls, figgy pudding, gingerbread cookies, and tons more!
How to Make Pumpkin Puree
1 small pie pumpkin
½ cup water
Preheat oven to 375º.
Cut pumpkin in half.
Pour water in a casserole dish and place the pumpkin, cut sides down in the water.
Place in the oven and bake for about 45 minutes, until pumpkin is soft.
Remove from oven and allow to cool.
Scoop out the seeds and set aside or discard.
Scoop pumpkin flesh from the peel into the container of a high-powered blender or food processor. It will be stringy.
Blend on high until the pumpkin has turned into a smooth puree.
Makes approx. 4 cups, depending on the size of the pumpkin.
Time: 1 hr
Do you know how to make pumpkin puree for truly homemade pumpkin recipes?
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