Who doesn’t like the words “Easy” and “Homemade” in the same sentence? Right?!?! This Organic Easy Homemade Pumpkin Puree allows you to freeze, consume, and savor your own pumpkin puree during the winter months without ingesting toxic metals from cans, additives, and just low quality flavor and nutritional content.
Generally every 1-2 years my family and I grow sugar pie pumpkins (purchasing is great too), and then we do a fun project together of baking the pumpkins and turning them into a wonderful puree for us all to enjoy in various dishes whether savory or sweet. Pumpkin puree freezes really well and you can pour desired portions into jars or bags to keep well for many months.
In addition, you can have fun with the seeds. Just wash dry, season, and bake. Wallah! You’ll have your own delicious pumpkin seeds to snack on too. Here is a fun flavored slant on pumpkin seeds we enjoy – Organic Persian Flavored Pumpkin Seeds.
The prep steps for making your own pumpkin puree are pretty easy. Cut the pumpkins in half and scoop reserve the seeds in a bowl.
Use your hands to coat the inside of the pumpkins with coconut or avocado oil. Place face down on a stainless steel baking sheet. Bake in the oven.
Once the pumpkin is cool enough to handle just peel the skin off. Place in a large bowl and with an immersion blender puree the pumpkin. Apportion amounts into receptacles appropriate for freezing. So simple, so easy.
[tasty-recipe id=”2581″]
