Pumpkin Puree Recipe
Oh My Gourd, It’s Not Pumpkin!
It’s officially pumpkin season and I can not be happier! I’m sure your feed is bombarded with numerous pumpkin recipes, ranging from baked goods to pumpkin-flavored drinks, to even pasta. Call me basic, but as soon as Starbucks releases its pumpkin drinks, I start thinking about what I’m going to bake.
I am more of a salted caramel or chocolate kinda girl, but I also can’t resist a good pumpkin scone or pumpkin pie. There is also nothing like the aroma of a pumpkin pie or pumpkin cinnamon rolls as it’s being baked in the oven. Yes, I have officially entered my basic season and I’m okay with it!
Before you go out loading up on the canned pumpkin puree, I need to tell you something. As it turns out, the canned pumpkins you are used to buying are not pumpkin—yes, the one that says “100% pure pumpkin.” Feel free to take a minute to feel betrayed.
Squashed by Pumpkin
So what the heck is it then? What you are buying is a form of Dickinson squash. The Dickinson squash is a variety of squash belonging to the Curcurbitaceae family or gourd family. This gourd family includes melons and cucumbers. And get this—the closest relative to this isn’t even pumpkin. It’s butternut squash!
Libby, the canned pumpkin that most people are familiar with, uses a proprietary strain of the Dickinson squash. If you go the Libby’s website, it states that their product is 100% pumpkin, and that is kinda true. Any hard-skinned squash can be called a pumpkin because there is no botanical distinction for what makes a pumpkin, a pumpkin.
Even the FDA has a difficult time distinguishing between a squash and a pumpkin, making it legal for companies to label their product “100% pumpkin.” According to the FDA, the definition of a pumpkin is “Canned pumpkin and canned squash is the canned product prepared from cleaned, sound, properly matured, golden fleshed, firmed-shell sweet varieties of either pumpkins or squashes by washing, stemming, cutting, steaming, and reducing to a pulp.”
Homemade Pumpkin Puree
After learning what I have been eating for years was not pumpkin, I decided a few years ago to make my pumpkin puree. I use the smaller, sugar-pie pumpkins and found the process extremely easy. I’ve even roasted the smaller white pumpkin variety and found them to be sweeter than the orange variety. I’ve even baked pumpkin pie with both varieties and hands down, the white pumpkin won by a landslide in taste.
The recipe is quite simple—cut the pumpkin in half, roast in the oven for 40-45 minutes, then puree in a blender or food processor. You can freeze or use it later. I find that one pumpkin is enough for baking throughout October and into November.
Also, pumpkins contain a high amount of liquid so you will need to drain them before using. I like to drain it overnight in the fridge before I freeze or use it.
Fun Facts About Pumpkins
- pumpkins are technically a fruit
- the oldest pumpkin seeds have been found in Mexico and dates back to 7000-5555 B.C.
- the practice of carving Jack O’ Lanterns was brought to America by Irish immigrants, who used potatoes, but upon arrival in America used pumpkins as they were easier to carve. The Irish tradition came from a man named Stingy Jack who loves playing tricks on people
- pumpkin spice lattes and other drinks contain very little pumpkin puree. The pumpkin taste comes from pumpkin spice—a mixture of cinnamon, nutmeg, and cloves to enhance the pumpkin flavor
- the state of Illinois grows the most pumpkins—harvesting about 12,300 acres of pumpkins annually
- While pumpkins originated in Central America, pumpkins are now grown on all continents except Antarctica
THE RECIPE
This easy pumpkin puree recipe is simple to make and have you baking all Fall.
WHAT YOU WILL NEED:
- one sugar pumpkin
Step 1:
Preheat your oven to 375°F.
Step 2:
Cut your pumpkin in half cross-wide. Using a spoon, scoop out the pumpkin seeds. You can roast the seeds for a delicious snack.
Step 3:
Line a baking sheet with foil or parchment paper and place your pumpkin skin side up on the baking sheet. Roast your pumpkin for 40-45 minutes. Pumpkin is done when you can pierce it with a fork. Let cool.
Step 4:
Remove the skin and place the pumpkin in a food processor or blender. You can also use an immersion blender. Place the puree in a colander with paper towels over it. Place this over a bowl to drain the liquid. I like to leave this in the fridge overnight to ensure the most liquid is drained. Store in a zip lock back and freeze for up to 3 months. Take out 1-2 hours to defrost before use.
Homemade Pumpkin Puree
[stars_rating_avg]Ingredients
Pumpkin Puree
1 sugar pumpkin
Instructions
Preheat your oven to 375°F.
Cut your pumpkin in half cross-wide.
Using a spoon, scoop out the pumpkin seeds. You can roast the seeds for a delicious snack.
Line a baking sheet with foil or parchment paper and place your pumpkin skin side up on the baking sheet.
Roast your pumpkin for 40-45 minutes. Pumpkin is done when you can pierce it with a fork. Let cool.
Remove the skin and place the pumpkin in a food processor or blender. You can also use an immersion blender.
Place the puree in a colander with paper towels over it. Place this over a bowl to drain liquid. I like to leave this in the fridge overnight to ensure the most liquid is drained.
Store in zip lock back and freeze. Take out 1-2 hours to defrost before use.
Nutrition Facts
Calories
88.4
Fat
0.34 g
Sat. Fat
0.18 g
Carbs
22.1 g
Fiber
1.7 g
Net carbs
20.4 g
Sugar
9.38 g
Protein
3.4 g
Sodium
3.4 mg
Cholesterol
0 mg
