Here I go into pumpkins to use, tools you need, ingredients, and step by step instructions to make this simple pumpkin puree that is suited to store in your freezer.
Let’s dive in…
Simple Pumpkin Puree Recipe
Pumpkins to Grow
Growing your own pumpkins or buying pumpkins from the farmers market is the best way to save money on pumpkin purée.
Pumpkin & Squash varieties to try in your garden or to find at the farmer’s market are:
- Butternut or Honey-nut squash
- Cinderella Pumpkins
- Jarrahdale Pumpkins
- New England Pie (or any pie pumpkin)
- Galeux d’Eysines Pumpkins (any of the warty pumpkins are great)
Any of these do well being roasted and pureed into a large quantity for you to use.
Tools you will need:
- Cookie sheets or a large roasting pan
- Blender or immersion blender
- Wide mouth pint jars or deli containers for freezing
Ingredients
- Pumpkins, as many as you have
- Avocado oil
Step by Step Instructions:
- Preheat oven to 400 degrees F
- Carefully cut pumpkins into slices
- Cover cut pumpkins with avocado oil on all sides
- Arrange on cookie sheets, so no pumpkin peices are overlapping
- Bake pumpkin for 45 minutes or until extremely soft
- Allow to cool until you can handle them.
- Take off all outer skin, and place pumpkin into a blender.
- Blend well. Stirring, rather than adding water to blend easily.
- Pour into wide mouth mason jars or deli containers, leaving 1 inch headspace.
- Freeze.
That’s It!
Nothing beats having a stash of homemade pumpkin puree to use in your kitchen.
Make sure to thaw out a few days before hand in the fridge to make sure it thaws out completely.
Enjoy!
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