Skip to main content

How to: Make Your Own Pumpkin Puree for #PumpkinWeek

By

Hi and welcome to day 2 of #PumpkinWeek hosted by Terri of Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder.

Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections' #PumpkinWeek Pinterest Board!

On this, the second day, of #PumpkinWeek I'm sharing how to make your own pumpkin puree. Almost all of my pumpkin creations begin with pumpkin puree. Don’t buy it in a can, please. If you can wield a knife and turn on your oven, you can make your own pumpkin puree.

Here's what you have to do..,

Get a pumpkin. Any pumpkin. I've done this with thick-fleshed Cinderella pumpkins and, the most typical, sugar pie pumpkins. Whatever you use, it's the same process.

Ingredients
  • pumpkin
  • water

Procedure
Cut a hole in the top of the pumpkin and scoop out the seeds – just like you would start a jack o’lantern. 


Fill the pumpkin half-way with water; you can add in lemon wedges or orange wedge, if you like. 


Bake in a 350 degree oven for 1-1/2 to 2 hours. It’s finished when you can easily press your thumb into the pumpkin flesh; it might take longer – or shorter – depending on the size and variety of pumpkin. 

Let cool. Drain the liquid out of the pumpkin. Now the fun begins. Scrape the flesh out and make a puree, using a potato masher. Now you’re ready for creating some pumpkin goodness.

Check out all #PumpkinWeek recipes for Day 2

Here are today's #PumpkinWeek Bloggers and their recipes:

Labels:

Comments

  1. A Day in the Life on the FarmOctober 21, 2014 at 5:25 AM

    Hmm. Interesting how many different versions there are to such a simple thing as pumpkin purée. I find that it freezes well too

    ReplyDelete
  2. RebekahOctober 21, 2014 at 7:29 AM

    That is awesome! I've never done homemade puree, but love how easy it sounds. We use a LOT of it and not just during the fall, so I will have to give it a try. :)

    ReplyDelete
  3. ErinOctober 21, 2014 at 10:56 AM

    I love making and using homemade pumpkin puree. I refuse to make pumpkin pie out of the canned store-bought stuff.

    ReplyDelete
  4. LoveandConfectionsOctober 22, 2014 at 6:06 AM

    Great post. A lot of people just buy canned stuff and don't know how to make their own.

    ReplyDelete

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

By
Fall Break, Oahu, October 2017 For June, I am hosting  Food'N'Flix , the movie-watching, food-making group rallied by Heather of  All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday.  My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...
5 comments
Read more