Pumpkin Pie Puree

Pumpkin Pie PureeWell, 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.

pumpkin pie skin

  Peel off the skin and put all the flesh into a blender, let cool a little.  Blend until smooth.

pumpkin puree in blender

Place in a cheesecloth lined strainer.

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.

Liquid removed

See how much smaller it will look.  Oh goodness, look at the liquid left.  This would be good for adding to soups?

Remaining pumpkin puree liquid

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.



Pumpkin Pie Puree
Prep time
Cook time
Total time
Homemade pumpkin puree for all different uses.
Recipe type: Dessert
Serves: 12-18 oz
  • 1-3 pie pumpkins
  • Baking sheet
  • Cheesecloth
  • Strainer
  • Bowl
  • Freezer proof container
  1. Preheat oven to 400 degrees.
  2. Cut off top of pumpkin(s). Place cut side down and slice in half. Scoop out guts.
  3. Place on jellyroll pan cut side down.
  4. Place in oven before preheated. Cook for about hour or when skin lifts from flesh.
  5. Let cool about 10 mins. Place in blender and puree until smooth.
  6. Place in cheesecloth lined strainer. Let cool to touch.
  7. Squeeze out excess liquid.
  8. Place in refrigerator for about 3-4 hours, afterward placing in freezer proof container and freezing up to 6 months.




Sun-Kissed Lemon Cheesecake with a Maple Crust

Lemon Sun-Kissed Cheesecake with Maple Crust

Lemon Sun-Kissed Cheesecake with Maple Crust

I attended the Gluten Free Allergen Free Expo this month.  I was so fortunate to run into so many wonderful and knowledgable people there.  I met with GlutenWize who had a gluten free granola which I did not know was possible!  We love granola and our house, and I thought this would definitely help me transition my youngest into getting more gluten free foods into her diet.  So, GlutenWize asked me to come up with a wonderful dessert and share it with all of you.   I knew I wanted the Maple Granola for a lemony-something!  So, I finally came up with Lemon Sun-Kissed Cheesecake with a Maple Granola Crust.  Oh, my!  It sounds good!  As a busy mom of 3, I wanted something fast and easy.  I also wanted it to look pretty.  Us girls are all about looking pretty, right?  Right now, I noticed they are even offering a 15% discount on orders through the end of April so you can try this recipe too!


Lemon Sun-Kissed Cheesecake with Maple Crust (Gluten free)
Prep time
Cook time
Total time
This sun-kissed lemon cheesecake with a sweet Maple Granola crust will make you forget it's gluten free! Fast, delicious and low-fat too. Over-the-top family treat.
Recipe type: Dessert
Serves: 8
  • 10 oz. jar Lemon Curd
  • 8 oz neufchatel cream cheese, room temperature
  • 2 cups of lite whipped topping, plus a little more for decoration
  • ½ tsp lemon zest (optional but nice)
  • 2 cups of Gluten Wize Maple Granola
  • 2 Tbs of melted butter
  1. In a food processor, place granola and melted butter. Pulse until it resembles small crums. (Break up any pieces left, by hand).
  2. Place in a 8" pie plate. Pat down bottom and up sides till even.
  3. Place in a 350° over for 8 minutes.
  4. Remove from oven to cool.
  5. Pat crust with a fork to make sure there are no holes in the crust.
  6. While cooling, beat together lemon curd, cream cheese and lemon zest.
  7. Fold in whipped topping.
  8. Pour in cooled crust.
  9. Place in the refrigerator for 2-3 hours until set. I used the freezer.
  10. Decorate and enjoy!
  11. Raspberries, strawberries or blueberries in the center on top, about 2 TB

**Disclosure** I received a 12 oz bag to create this recipe and all opinions are my own and families of this recipe and the flavor of the Maple Granola.