Delicious Fresh Pumpkin Puree

dsc_6611Fall has finally arrived. The leaves are changing colors and every now and then we find ourselves trapped in this glorious blur of orange, burgundy, yellow and green.

The trees are swaying. The temperature finally dropped (thank you God!). The clothes have been switched out. The holidays have been planned and the pumpkins have been picked! Fall has arrived! 

This week it was ALL ABOUT PUMPKINS. The girls loved watching me cut open pumpkins and they came up with so many yummy treats they wanted to make with it…pancakes, breads, muffins, stew, cinnamon rolls, pound cake…the list and their imagination was endless.

I told them that the first thing we had to do was break the pumpkin down and make puree.


I usually get my pumpkins that I am going to bake with after Halloween–the prices are even cheaper than. I believe that in America, we are so used to turning our pumpkins into Jack-O-Lanterns that we sometimes forget just how delicious they are.


I will admit that working with pumpkins does take some strength–cutting them open can be a challenge. But once you taste the pumpkin you will be glad you did–it is nothing like what you find in a can.


Try to look for medium to small pumpkins if you are wanting to cook with them. Oh and don’t forget the seeds–the are tasty in their own right and easy  to fix.


This pumpkin had 529 seeds and we roasted them all by popping them on a tray with a little sea salt for about 8-10 minutes.

Back to the puree–my girls could not wait to eat it–no sugar needed it is that good. And, your house will simply smell like the holidays.

Lourdes sneaking pumpkin puree!
Lourdes sneaking pumpkin puree!

Ready to Make This Delicious Puree ~ Here is What You Do:

For this reciepe I used a medium pumpkin I got from Miller’s Farm and it yielded me 10 1-cup bags of puree. Use this puree to make pies, soups, or other yummy treats!

Kitchen Gadgets:

  • Roasting pan (I used two at a time to speed the process up)
  • Tongs (to turn the pumpkin)
  • Food processor or blender
  • Large spoon
  • Pam spray


What You Do:

  • Set your oven to 425 degrees.
  • Cut your pumpkin and remove all seeds and membrane (the stringy fiber)–cut them in sections
  • Coat roasting pans with Pam spray (or other oil)
  • Place pumpkins face-down on pan and cover with foil–put in the oven for 1 – 1 1/2 hours (be sure to check tenderness with a fork)
  • Remove the pumpkin meat with your spoon and working in batches using your food processor or blender to puree

You can store this in an airtight container and put it in the refrigerator for 1 week or in the freezer for 6 months.

As always…Stay Encouraged & Be Blessed!

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