Homemade Pumpkin Puree Recipe
10.22.12

Pumpkins aren’t just for decoration this month; they’re also for making delicious and healthy treats! Low in fat and calories, and loaded with beta-carotene, vitamin C, fiber and potassium, homemade pumpkin puree is a tasty and nutritious addition to your diet this season. As you gear up for Halloween, consider buying a few pumpkins for carving – and some for eating!

One of the easiest and most versatile ways is to eat a pumpkin is to puree it. Make it a family affair and follow the instructions below to make it at home. Here are a few fun and healthy ways to use the homemade pumpkin puree:

·    Make creamy pumpkin soup
·    Whip up your own custom pumpkin spice latte
·    Make a batch of pumpkin spice granola
·    Bake a loaf of gluten-free pumpkin bread
·    Stir a spoonful into your oatmeal or breakfast quinoa

  • Homemade Pumpkin Puree
    Makes about 2 ½ cups

  • Ingredients:
    • 3 Sugar Pie Pumpkins  cut into quarters, insides scooped out, stem removed
    • Save the seeds to make toasted pumpkin seeds!
     
  • Directions:
    • Preheat oven to 400 degrees.
    • Line a baking sheet with tin foil. 
    • Place pumpkin skin side up on the foil. 
    • Bake for 30 minutes, or until soft. 
    • Remove from the oven and set aside to cool. 
    • Once cool enough to handle, scoop the insides into a food processor and puree. 
    • Store in a sealed container in the refrigerator for up to 5 days.
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