Simple Pumpkin Puree

Turn garden fresh sugar pie pumpkins into a delicious yet simple pumpkin puree. Now, you can finally leave the canned pumpkin puree alone. Great for soups, cakes, and pies.

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Store bought pumpkin puree is good but garden fresh pumpkin puree is even better! I decided to try my hand at making my own puree using sugar pie pumpkins from my garden and it was a success.

What’s even better is that it’s quite simple. Only one ingredient needed. After it’s prepped and ready to go, it takes less than an hour to bake. Doesn’t get better than that.

Tools for Success

• mason jars
• food processor
• colander
• baking sheet
• parchment paper

Ingredients

• 1 sugar pie pumpkin or baking pumpkin

How to make Simple Pumpkin Puree

Preheat the oven to 400 degrees F.

Clean the outside of the pumpkin then, dry.

Cut the top off of the sugar pie pumpkin then half it. Using a spoon, scoop the seeds and flesh out of the pumpkin. Put that in a bowl and save for later (See why below).

On a baking sheet covered with parchment paper, place the sugar pie pumpkin cut side down.

Bake for 45 minutes to an hour on 400 degrees fahrenheit. The pumpkin should be finished baking when it is easy to indent with a fork or spoon.

Let the pumpkin cool down a bit until you can safely scoop the flesh into the food processor.

Now, scoop the pumpkin out of the peel and place in a food processor. Blend until you get your preferred consistency.

Pour puree into two quilted mason jars or use as soon as you like. The puree will last about a week in the fridge or about 3 months in the freezer. If you don’t have mason jars, you can also store the pumpkin puree in an appropriate food storage container or freezer bags.

What about using the leftover pumpkin seeds?

Remember those pumpkin seeds from earlier? Pour the sugar pie pumpkin seeds/flesh in a colander and rinse the flesh away from the seeds.

At this point, you can do one of two things:

1. Save the seeds for the next planting season (which I did do of course)
2. Or, roast the pumpkin seeds

If you decide to bake the pumpkin seeds:

• Toss the seeds into a little grapeseed oil or olive oil
• Season with salt and pepper
• Roast the pumpkin seeds for about 15 mins at 350 degrees fahrenheit and enjoy.

Check out my other post:

• Simple Pasta e Fagioli Recipe (pasta and beans)
• Jalapeno and Cheddar Cornbread Recipe

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