Homemade roasted pumpkin puree is so easy and delicious. Minimal effort with maximum reward for a creamy and wholesome alternative to canned pumpkin puree. Lasts in freezer through the Fall & holiday season.
Yesterday was the first day of Fall. Can I get a hell yeah!? Except, Florida didn’t get the memo. It was 98 degrees here today. Ninety f*ckin eight degrees people. I. just. can’t. Enough all ready. This weather is seriously throwing a wrench in my walks and outdoor activities.
I fantasize about sitting out on the driveway learning to use my new pottery wheel with a cool breeze blowing through my hair as brown and orange leaves fall softly from the palm trees and the neighborhood kiddos stop in awe as I throw a bowl on the pottery wheel.
Reality. I’ve no pottery experience whatsoever. I bought a wheel on a whim and now I’m forced to learn how to use it. We all know my first dish is going to be a hot mess. Also, If I sat on the drive and did my pottery I would surely burn to a crisp and shrivel up and blow away. It’s like hell is giving me a taste of what’s to come in the after world.
It’s so hot today that Terry took an industrial sized fan to the Dophins pregame tailgate and set up a misting system on his tent. They literally take everything but the kitchen sink tailgating. I mean, it might be easier to just bring the game here, given all the shit they tow. Yes, I think it’s time they trade in the truck for a fully stocked RV with air conditioning. But let’s not open that can of worms. I think I’m just salty from the heat.
So in an attempt to put the kibosh on summer I stayed inside today and made homemade roasted pumpkin puree. Sure, economically it might make more sense to buy canned pumpkin puree. Penny per penny it’s cheaper, but you really can’t beat the fresh taste. Your fall recipes will thank you. It’s so velvety smooth and creamy and just a sprinkle of cinnamon really gives it that Fall pizzaz. I’ve no idea why I add cinnamon to it, cinnamon is usually added to most recipes it’s used in anyway. I just like what I like, and I like to add a sprinkle of cinnamon to mine.
Just think of all the awesome recipes coming up that you can use your homemade pumpkin puree in. From pumpkin pie to pumpkin spiced lattes. Pumpkin pierogi? Sure, why not! It’s so simple to make to boot. Speaking of boots. I hardly ever get to wear boots here in south Florida. Blubber. bawl. caterwaul.
What kind of pumpkin do I need to make roasted pumpkin puree?
The best pumpkins to use for your homemade pumpkin puree are small baking or sugar pumpkins. They are much sweeter than larger pumpkins. Save those large patch pumpkins for your carving contests.
How Do I make homemade roasted pumpkin puree?
Begin by preheating your oven to 400 degrees. Wash and dry pumpkins to get any dirt off. Slice in half with a large sturdy knife. I just go right down the middle of the stem and continue slicing through. You can cut the top off if you don’t want to slice through the stem. Scoop out seeds and pulp. Reserve the pumpkin seeds if you like to bake them. I’m not a huge fan of pumpkin seeds, but I’ll eat them with cinnamon sugar.
Drizzle a tiny bit of extra virgin olive oil inside of pumpkin halves and transfer to a baking sheet flesh side down so skin is facing up.
Bake at 400 degrees for about 25-30 minutes. Depending on the number of pumpkins you’re baking, you can usually tell they are done when the skin easily peels back from the flesh.
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Carefully remove all the pumpkin skins and slice flesh into equal size pieces. Transfer to food processor. If you don’t have a Ninja food chopper you can use a regular blender or toss in a bowl and use a hand mixer.
Add 1/2 teaspoon of cinnamon (optional) and pulse/process until smooth and creamy.
If it’s too thick you can add a tiny bit of water to loosen it up, but just a teaspoon or so. You usually won’t need any water through.
Divide into one cup portions and freeze. You can also use freezer bags to stack and save space in the freezer. If you’re making all things pumpkin this Fall. Just pull out, defrost, and use. No more running to the super market last minute in your jammies for canned pumpkin. You can also refrigerate if using puree within a few days. Puree will last up to 3 months in freezer and a week in the refrigerator.
See it couldn’t be easier and more fresh. Now excuse me while I go take a dip in the pool where I’ll be dreaming about all the fall recipes I want to make with my homemade pumpkin puree.
Homemade Roasted Pumpkin Puree: Easy & Delicious
Course: Roasted Pumpkin PureeCuisine: World WideDifficulty: Easy2
Cups10
minutes30
minutesIngredients
Small Sugar or Baking Pumpkins
1/2 teaspoon Cinnamon (optional)
Extra virgin olive oil
Directions
- Preheat oven to 400 degrees
- Wash and dry pumpkins
- Slice pumpkins in half with large sturdy knife
- Scoop out seeds and flesh (reserve to make baked pumpkin seeds if desired.)
- Drizzle small amount of extra virgin olive oil on inside of pumpkins
- Lay pumpkins flesh side down on a baking sheet so skin is facing up
- Bake at 400 degrees about 25-30 minutes depending on how many pumpkins you have or until you can easily peel skin off flesh.
- Slice and place in food processor or can use a hand mixer.
- Add 1/2 teaspoon cinnamon
- Pulse and process until smooth and creamy.
- If too thick add a tiny bit of water.
- Divide into one cup portions and freeze or use within a few days if refrigerated.
Notes
- Each sugar pumpkin yields approximately 2 cups of puree.
- Divide them into cup servings.
- Can refrigerate up to 5-7 days but can be frozen up to 3 months.
