Fresh pumpkin puree made with pumpkins that have been roasted with some coconut oil ! Yum ! You can use pumpkin puree in so many things. This is a great way to use up that extra pumpkin your child brings home from the pumpkin patch. Fall boasts the best pumpkins and they are cheap during this season. I have a pumpkin muffin recipe scheduled with my Sunday Supper team which calls for pumpkin puree. Since I am taking the October unprocessed challenge, I did not want to use canned puree. I made it for the first time today. It’s so easy, fresh and looks so wholesome compared to the canned stuff. When I was baking the pumpkin, my home was smelling like pumpkin pie. I can never go back to canned again. I don’t need to because I made so much that I had to freeze some bags for a rainy day. I chose to use coconut oil and it gave the puree a nice nutty flavor. I can’t wait to use it in my muffin and other recipes. Overall it was a little more work than using pumpkin out of can, but so worth it. Healthy, wholesome and a fun project for me and the kids to do together. Cheaper too ! I paid $5.00 for a medium pumpkin which yielded about 16 cups of puree. I will probably get one more pumpkin before the season gets over and stock up on pumpkin puree for the winter.
Nutrition Wise !
Loaded with Vitamin A and C , it has some serious antioxidant power. It also has a powerful boost of potassium. Potassium aids heart and muscle function. It has a good amount of fiber and has hardly any fat in it.
Ways to use pumpkin puree.
In soup, risotto, baked goods, puddings , pancakes, smoothies, dips, spreads etc. Get creative and find more uses for pumpkin puree !
Getting started ! Brush some coconut oil over the pumpkin.
Baked golden yellow !
Peeling the pumpkin ! Messy but fun 🙂 !
Blend smooth to get a creamy pumpkin puree !
Bagging the extra ! Put a ziploc in a cup and spoon the mixture in. Makes an easy fill !
4 extra bags are going into the freezer for a rainy pumpkin day !
Home Made Pumpkin Puree
Print recipe
| Dietary | Diabetic, Gluten Free, Vegan, Vegetarian |
| Meal type | Condiment, Side Dish |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
Ingredients
- 1 medium pumpkin
- 2 teaspoons coconut oil
Note
Home made pumpkin puree is fresh, healthy and preservative free. Store extra in the freezer for future use.
Directions
| Wash the pumpkin thoroughly. Cut into large wedges. Brush coconut oil over pumpkin wedges. | |
| Heat oven to 360 degrees. Bake pumpkin wedges uncovered for 45 - 60 minutes till flesh is tender. Insert a fork and see if it goes all the way through easily. | |
| Remove from oven. Cool about 15 minutes and then scoop out flesh from pumpkin. It's very easy to peel. | |
| Blend pumpkin smooth in a food processor or blender. You can also just mash it with a potato masher or spoon | |
| Save leftovers by freezing in ziploc or freezer bags in the freezer. | |
What do you use pumpkin puree for ? Would love to hear from you !
Hi there! I’m Sunithi, AKA Sue, a registered dietitian with a sweet tooth and a passion for eating healthy (quite a combo) currently working as an independent consultant in the DC Metro area. I’m also a blogger, health nut, nutrition geek who jogs to keep sane :)! I love to revamp recipes and add some ‘Nutrition Bytes’ to them. All my recipes are gluten free! I also blog on natural health and fitness! Visit often and drop me a note if you have any nutrition queries!
Yum!
Glad you’ve made the switch! In Cayman, we make our own pumpkin puree all the time because its used in some much savory cooking 🙂 Your recipe looks awesome!
it’s like jam but it still really delicious to eat. I can store up my freezer with this pumpkin puree for some time 🙂
My partner claims he can’t stand pumpkin, but with such high levels of Vitamin A and C (and an extraordinary taste to boot,) I hope this is the recipe that sways his opinion. I hope you don’t mind but I’m just building a little collection of bookmarks of your pages, Sunithi. I may never need to buy a cook book again!