Pie pumpkins are on sale at a local store (Woodmans) for only $0.99, so I figured why not try to make some homemade pumpkin puree?
(My recipe is adapted from Alton Brown’s Pumpkin Puree Recipe, which is made with only pumpkin and salt)
1 small pie pumpkin (3-5 lbs.)
pinch of salt
1/4 C water
2 Tbsp. pure maple syrup
1 tsp. ground cinnamon
about 1 in. finger fresh ginger
Preheat oven to 400F. Wash pumpkin thoroughly after removing stem. Carefully cut pumpkin in half from top to bottom. Remove seeds and gooey fiber with a large metal spoon. Set seeds aside for other use (you can roast washed, partially dried seeds sprinkled with salt at 325F on a baking sheet lightly sprayed with cooking oil for about 15 minutes for a crunchy snack or topping). Sprinkle pumpkin halves with salt. Place the halves flesh side down on a pan lined with parchment paper. Roast in oven for about 45 minutes, or until a knife can easily be placed in and removed from the pumpkin without the flesh sticking to it. Remove from oven. After the pumpkin has cooled down enough to handle (30mins-1hr), remove the flesh from the skin with a spoon. Put cooked pumpkin flesh in a blender (or food processor, if you have one) with water, maple syrup, cinnamon, and ginger. Blend until smooth. Yields about 3-4 cups. Refrigerate up to 1 week. Enjoy in smoothies, with yogurt, or in recipes as a substitute for canned pumpkin puree!
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