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There's nothing like fresh pumpkin! It packs a bolder taste and a bigger nutritional punch. This easy homemade pumpkin purée is a great way to add a nutritious boost to your meals and baked goodies. And not to worry, it really is simple to make! Especially with these step-by-step instructions.
Why I Make Pumpkin Purée From Scratch
While there's nothing wrong with using canned pumpkin from time to time, there's something so miraculous and endearing about making things from scratch. It truly is a labour of love!
I have to be honest, I've never fit into the hustle and grind world. I find there's too much magic to be found in the slow and simple ways of life.
And unfortunately, homemaking has somewhat been looked down upon in our society. So much praise is given to those who "hustle," favouring the early risers and workaholics. That life however, takes a heavy toll on the soul. As a society, we've lost touch with what it truly means to live. To be present in each moment, to lovingly tend to our land, homes, bodies, minds and souls. We've removed ourselves so far from nature; it can feel foreign to slow down. And tasks like cooking from scratch can feel almost burdensome in our fast-paced culture.
However, things are shifting back towards a more traditional way of life. My heart jumps with joy to see this slow living movement arise. Slaving our lives away for a dime is not inherently what we are here for, but rather living in flow with nature. Nature is our best source of nourishment, and when we live in harmony with the natural world, we tend to have a deeper sense of fulfilment. Nature provides us with everything we could ever need! And cooking with fresh ingredients (especially homegrown) is one of life's greatest gifts. The aromas, the colours, and of course, the flavours! It is profoundly gratifying
Those who live the life know that homemaking is a fine craft, and slow living is something to be embraced and honoured. It is a movement that nourishes not only our earth but also our bodies, our minds and our souls.
So, in honour of slow living, let's make some Easy Homemade Pumpkin Purée!
How to Make Pumpkin Purée From Scratch
Pumpkin purée is very easy to make, despite what you might think. All you need is a pie pumpkin, an oven and a way to blend it!
Choosing a Pumpkin
When it comes to cooking and baking pumpkin, we want to go for the smaller ones. They are usually labelled as "pie pumpkins" or "sweet pumpkins." These little ones are sweeter (as you probably guessed) and offer more flavour than the big ole Jack-o'-lanterns.
Equipment You Will Need
- Sharp Knife (preferably a chef's knife)
- Blender / Emersion Blender
- Spoon
- Oven
- Parchment Paper (preferably unbleached)
- Baking Sheet
Making your pumpkin purée
First, get prepared by preheating your oven to 350°. Then line your baking sheet with parchment paper.
Next, cut your pumpkin in half and scoop out all the guts and seeds. (And don't forget to save your seeds to make roasted pepitas!)
Now, place your two pumpkin halves face down on the baking sheet. Pop it in the oven and bake for 45 minutes to an hour (or until the pumpkin is tender enough to poke a fork through).
Once the pumpkin is tender, remove from the oven and let cool (about 10 minutes). Once your pumpkin halves are cool enough to handle, scoop the pumpkin flesh (leaving the outer skin) into your blender (or bowl if using an emersion blender).
If you're using a regular blender, you may need to pulse and keep pushing/scraping the pumpkin down. If your pumpkin is too thick to blend properly, you can add a splash of water to give it a smoother blend.
Once your pumpkin is nice and smooth, use right away or scrape into a sealable jar and refrigerate for up to three days.
Ways to Use Your Homemade Pumpkin Purée
Health Benefits of Pumpkin
Now even though fresh pumpkin packs a little more flavour, it's still not the most flavourful vegetable in the world. That's why pumpkin spice is often added to pumpkin dishes and goodies. Which, by the way, adds even more nutritional benefit!
However, regardless of the lacklustre flavour, pumpkin is loaded with nutrients! In fact, Pumpkins are a part of the winter squash family and are a very rich source of carotenes, especially Beta Carotene! The darker the colour, the richer these potent nutrients are. Pumpkin is also high in zinc, vitamin C, potassium, B vitamins and fibre! Pumpkin (and all winter squash) are great fall foods to indulge in as their nutrients help fight off those pesky seasonal pathogens.
And although using canned foods is handy and so helpful in a pinch, fresh is always best! Not only are fresh foods higher in vitamins and minerals, they are also free of any chemicals and aluminum that get leached into canned goods.
THIS RECIPE IS...
MORE RECIPES FROM SCRATCH
If you've tried this Pumpkin Purée recipe, let me know how it was by leaving a comment and/or a rating below! And make sure you're following along on, Pinterest, Instagram and Facebook for more wildly nutritious recipes!
Easy Homemade Pumpkin Purée
Equipment
- Blender / Emersion Blender
- Good Knife (Preferably a Chef's Knife)
Ingredients
- 1 Pie Pumpkin (or sweet pumpkin)
- ¼ cup Filtered Water (optional)
Instructions
- Preheat your oven to 350° and line your baking sheet with parchment paper.
- Next, cut your pumpkin in half and scoop out all the guts and seeds. (And don't forget to save the seeds to make roasted pepitas!)
- Now, place your two pumpkin halves face down on the baking sheet. Pop it in the oven and bake for 45 minutes to an hour (or until the pumpkin is tender enough to poke a fork through).
- Once the pumpkin is tender, remove from the oven and let cool (about 10 minutes). Once your pumpkin halves are cool enough to handle, scoop the pumpkin flesh (leaving the outer skin) into your blender (or bowl if using an emersion blender).
- If you're using a regular blender, you may need to pulse and keep pushing/scraping the pumpkin down. If your pumpkin is too thick to blend properly, you can add a splash of water to give it a smoother blend.
- Once your pumpkin is nice and smooth, use right away or scrape into a sealable jar and refrigerate for up to three days.
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Nutrition
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