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Homemade Pumpkin Puree

It's October, which means it's Pumpkin Month! At least that's what we're calling it around here. Pumpkins are everywhere! Since we officially have a kitchen big enough to experiment in, we thought we'd bring you some new recipes. To add a fun twist, we've themed them all around pumpkins this month! Check back every Thursday for a new one! Many pumpkin recipes call for pumpkin puree. You have two choices - use the canned version or create your own from scratch! We're big fans of doing things from scratch whenever you can. Things are fresher this way, you know exactly where they came from, and you produce less waste in the process.

We're including lots of pictures with this recipe for those that are visual. In addition, we're adding a new bonus to all of our recipes and that's an easy to print PDF that you can use as a reference or add to your cookbook for later. (You'll find that link at the bottom!)


Total Time: 1.5 hours

Kitchen Items needed: large bow, cookie sheet, spoon, potato masher, aluminum foil, oven

- pumpkin

1. Preheat the oven to 375 degrees.

2. Wash the pumpkin and cut it in half. 3. Remove the insides (a spoon can help with this!) and scrape the insides until they are a uniform color. (Save the seeds for roasting! Check back next week for the recipe!) 4. Place inside down on a foil-lined cookie sheet. 5. Rub the outside of the pumpkin with olive oil. 6. Put in the oven for one hour. (Bigger pumpkins may take longer.) 7. Separate the skin from the meat. 8. Mash with a potato masher to create desired consistency. 9. Use immediately in another recipe or freeze for use in the future. And of course, don't forget that silly selfie with a pumpkin! (You can tell who the pumpkin lover is of the family...) Grab the printable copy of this recipe right here! What's your favorite pumpkin recipe? We'd love to hear about it in the comments below! Posted by The Coastie Wife at 9:49 AM