Pumpkin Pull-Apart

Earlier I showed you how to make your own pumpkin pie puree, now here is a use for it!

This awesome video was found at Delish. I provided the link so you can get the full recipe.

I have these ingredients in my kitchen so I am making them now! Yummy.

I hope this pumpkin pull-apart bread it is even more awesome with your homemade pumpkin puree. Thanks for stopping by.

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.




Harvest Squash Soup

Harvest squash Soup

How can anyone get through winter without soup?  I love making soup in the crock pot so after all of us get done with our busy day, we can sit down as a family and enjoy a healthy and hot meal together.

I have several soups that are my family’s favorites, but sometimes you just gotta mix it up!  My family gets stuck in their ways and I like to introduce new foods to them. Maybe what they did not like yesterday will change in a couple of months.  I try.  😉

Well, I was looking at Walmart for veggies and saw they carry veggies cut up and cleaned in little bags in the produce section. Talk about handy and fast. I try to stick with organic but that doesn’t always happen.  They have squash, sugar snaps, broccli slaw, etc.  When I saw the squash, I knew I had to buy it,  as I love Panera’s squash soup.  I bought 2 bags of squash and started scouring the internet.

I found quiet a few recipes for Panera’s soup.  Most of them were the same with the exception of apple cider or cider vinegar.  I tried the vinegar recipe and it was not for us.  I followed the recipe exactly and for some reason, it was too tart.  It gave me instant heart burn. My husband said something about the paint on the walls…

So, I then tried the apple cider recipe. I think the cider will add a bit of tart without being too tart or too sweet.  It was much more palatable.  So this is the one I am going to share with you along with some of my tweaks to the recipe!  I hope your family enjoys this as much as we did.


Harvest Squash Soup
Prep time
Cook time
Total time
Are you looking for a comforting winter soup you can make in the crock pot? Try this adaption of Panera's Squash Soup for something different and easy.
Recipe type: Appetizer
Cuisine: American
Serves: 8 servings
  • 2 bags of cubed squash or 1 whole squash
  • 1 medium onion chopped same size as squash
  • 2-3 tbsp canola oil
  • salt and pepper, to taste
  • 1 15 oz. can pumpkin
  • 1 ½ cups apple cider (or juice)
  • 1 ½ cups vegetable broth
  • ½ cups half-and-half, (optional fat free)
  • 1 ½ tbsp. honey
  • ¼ tsp. curry powder
  • ½ tsp. cinnamon
  • 1 ½ tsp. kosher salt
  • ¼ tsp. black pepper
  • roasted pumpkin seeds for garnish (papitas)
  1. Preheat oven to 450°.
  2. Place squash and onion in baking dish and drizzle with oil
  3. Sprinkle with salt and pepper
  4. Bake at 450° for 25-30 minutes or fork tender
  5. Mash squash and onion with a potato masher and place in a large crock pot
  6. Add pumpkin, apple juice, half-and-half and vegetable broth
  7. Puree with an immersion blender until smooth ( small batches in a blender)
  8. Add honey, curry, cinnamon, salt and pepper and heat on low 4-6 hours
  9. To serve: garnish bowls of soup with roasted pumpkin seeds and sprinkle of parmasaen cheese
  10. TIP: When using a blender with hot liquids, make sure to do small amounts at a time and cover lid with a towel. Hot liquids can cause the lid to pop off.