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21Nov, 20
Clean Food Love

Homemade Pumpkin Puree – One Ingredient

This time of year we usually have a few pumpkins hanging out around the house. If they are still firm and looking good, then be sure to use those pumpkins to make some homemade pumpkin puree this weekend. It’s REALLY easy!

Throughout late summer and fall 2020 there were rumors of a “canned pumpkin shortage”. Within our online groups many people were reporting that they are unable to find canned pumpkin puree anywhere in their cities & towns.

According to what I’ve read, many pumpkin farmers experienced a weather delay when it was time to plant their crops, and harvesting took place later than usual—so it took a bit longer for this year’s pumpkin to make it to the grocery stores.

Are you now finding pumpkin puree in your area? Did you notice a shortage?

Pumpkin pie filling and pumpkin puree usually sit in cans or cartons right next to each other on the grocery store shelves. It’s easy to grab one thinking it is the other because the two products look very similar.

However, they are VERY different products!

Pumpkin Puree (that we can easily make at home with the recipe below) should say ONLY Pumpkin on the ingredient label if you’re purchasing it from the store.

Pumpkin pie filling often has many ingredients, one of which is SUGAR.

So, flip those cartons over and READ the ingredients if you are purchasing pumpkin puree for your recipes.

We want pure pumpkin puree with nothing else added, so making your own at home is ideal!

You can make pumpkin puree using any variety of pumpkin, although they each have their own unique flavor profile.

Here are some of our FAVORITE Pumpkin recipes to make with your homemade pumpkin puree:

➡️Pumpkin Chili

➡️Overnight Oats

➡️Pumpkin Zucchini Bread

➡️Pumpkin Donut Holes

➡️Pumpkin Energy Bites

➡️Pumpkin Blender Muffins

Makes about 3 cups

Ingredients:

  • 1 medium pumpkin, peeled, seeded and chopped (about 4 lbs chopped)

Instructions:

Preheat your oven to 375 degrees f. and line a large baking sheet with parchment paper or a silicone mat.

Arrange your chopped pumpkin, in a single layer onto the tray.

Roast for about 30 minutes, or until fork tender.

Remove from the oven and allow it to cool.

Transfer the cooked pumpkin to a food processor or high speed blender and process until almost smooth.

Place pumpkin in strainer and allow it to drain all excess liquid for up to 2 hours.

Store any extra pumpkin puree that you’re not using right away in 1 cup portions inside of reusable freezer bags or freezer safe storage containers. Be sure to label with the date.

Freeze for up to 3 months.

Enjoy!

❤Rachel

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