Pumpkin Puree
Do you think making your own pumpkin puree is complicated? Time consuming? A waste of time? Well, you would be quite wrong. It is as easy as cutting in half and roasting in the oven for under an hour. And BOOM! Done.
Once the pumpkin is roasted into a soft puree you have two options; either freeze for later or use in your favorite pumpkin baked goods right away. Either way, it is a great way to not waste those holiday pumpkins.
Not even the insides will go to waste. You can wash and roast the pumpkin seeds for eating or if you have chickens, give them a special treat. I know my chickens devour the pumpkin mush I scoop out. If you grow your own heirloom pumpkin variety, you will need to save the best-looking seeds and store them for the next growing season. This would be the best way to have free pumpkins year after year.
Cost of making recipe
The cost of homemade pumpkin puree is relatively cheap. If I don’t have a harvest of pumpkins in the garden, then I wait for pumpkins to go on sale at my local grocery store and buy a few. This way cost roughly $5.00 for one pumpkin.
But if you grow your own in the garden, then it will cost $0.
Recipes to use pumpkin puree
Recipe adapted
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Pumpkin Puree
Ingredients
- 1 Tbsp olive oil, …[$0.10]
- 1 whole sugar pumpkin or other small variety, …[$5.00]
Instructions
- Preheat oven to 350 °F and spread olive oil on baking sheet.
- Cut pumpkin in half and scoop out all seeds and pumpkin pulp.
- Place pumpkins cut side down and bake for 40-45 minutes or until pumpkin is soft and a fork can pierce through.
- Remove cooked pumpkin halves and let cool. Then pull off thick pumpkin skin.
- Blend soft baked pumpkin meat until smooth and not lumpy. Store in freezer bags or containers to freeze for later or use in baked goods.
Pumpkin Puree
Ingredients
- 1 Tbsp olive oil, …[$0.10]
- 1 whole sugar pumpkin or other small variety, …[$5.00]
Instructions
- Preheat oven to 350 °F and spread olive oil on baking sheet.
- Cut pumpkin in half and scoop out all seeds and pumpkin pulp.
- Place pumpkins cut side down and bake for 40-45 minutes or until pumpkin is soft and a fork can pierce through.
- Remove cooked pumpkin halves and let cool. Then pull off thick pumpkin skin.
- Blend soft baked pumpkin meat until smooth and not lumpy. Store in freezer bags or containers to freeze for later or use in baked goods.