Well, I know you all think, why make my own #pumpkin puree? Well, lots of reasons. Pumpkin puree can be made and stored in the freezer for up to 6 months. You can put the puree in ice cube trays and frozen. Use it for smoothies, dog food (yep) and feeding a child, not necessarily in that order! A medium pie pumpkin will get about 6-7 oz once cooked and drained of liquid. I would think 2-3 avg pie pumpkins would make enough for pie.
Reason #1: Using the puree for smoothies is very healthy and you won’t waste a whole can for 1-2 tablespoons of puree. Add it in with some cinnamon, almond milk, a tablespoon of dark chocolate chips and ice! Yummy.
Reason #2: Making your own child’s food is very satisfying and you know exactly what is going into it, especially when dealing with a child with allergies. Again, freeze in ice cube trays. When frozen, pop out and place in freezer zip lock bags. When going out, place 1-2 into small cubes in a container frozen and when lunch rolls around, its defrosted already. We did this with oatmeal and avocado also. Avocado is the best thing to give a growing baby as the oils are awesome for your baby’s brain. I know, go figure, easy and affordable = smart child!
Reason #3: If your dog has that little butt problem where he/she scoots on the rug and grass, this is an awesome fix. Pumpkin puree when feed daily or so to your dog causes them to poop better and stop that scoot problem. If you add in green beans, this will also benefit them. No canned green beans, fresh or thawed. I usually save a little leftover from steaming dinner and share them with our dog.
So here is the short of it:
Preheat over to 400º. Cut the top of the pumpkin off so you have a level surface while cutting the pumpkin in half. Scoop out the stringy stuff with seeds. Place those on side. Place cut side down on a baking sheet. I place the sheet in the oven before preheated. This helps get the skin roasted for easier removal. Cook for about 1 hour.You can see the skin lifting away from the flesh.
Peel off the skin and put all the flesh into a blender, let cool a little. Blend until smooth.
Place in a cheesecloth lined strainer.
Let sit while you clean up your pan and work surface. I then go back to it so it is cooled off to touch. Wrap up your puree in the cheesecloth and squeeze out all the excess liquid.
See how much smaller it will look. Oh goodness, look at the liquid left. This would be good for adding to soups?
Now place in refrigerator for about 4 hours and then place in freezer safe container or in an ice cube tray. Freeze up to 6 months.
- 1-3 pie pumpkins
- Baking sheet
- Freezer proof container
- Preheat oven to 400 degrees.
- Cut off top of pumpkin(s). Place cut side down and slice in half. Scoop out guts.
- Place on jellyroll pan cut side down.
- Place in oven before preheated. Cook for about hour or when skin lifts from flesh.
- Let cool about 10 mins. Place in blender and puree until smooth.
- Place in cheesecloth lined strainer. Let cool to touch.
- Squeeze out excess liquid.
- Place in refrigerator for about 3-4 hours, afterward placing in freezer proof container and freezing up to 6 months.