Make your own healthy pumpkin puree
I had never made my own pumpkin puree for our Thanksgiving pies until I joined my CSA and they gave me two little sugar pumpkins a.k.a. pie pumpkins. Even my mother thought I was a little crazy for making my own pumpkin puree back then. “You know the canned pumpkin is really good, honey”. But I like to make things from the real deal and avoid cans whenever possible. Making your own pumpkin puree is easy and tastes fresh and delicious and you don’t have to worry about whether or not you’re getting BPA’s leached into your food from the can linings.
Here’s how I did it today. My four little sugar pumpkins made about 5.5 cups of pumpkin puree, or three 15 oz cans worth. Perfect for 3 pumpkin pies!
Slice the pumpkins in half cross-wise with a sharp kitchen knife.
Scoop out the flesh and seeds. Keep these for roasting. I’ll get to how to do that later.
Place the pumpkin halves flesh side down on baking sheets with a 1/4 cup or so of water. Roast at 400 for 45 minutes. Scoop out the flesh with a spoon.
Put the pumpkin flesh into a food processor work bowl and whirl away. You may need to go in batches if you make four pumpkins like I did.
Et voilà. 5.5 cups of delicious pumpkin puree. Ready for pies or for pumpkin smoothies (also delish and good for you!)
Don’t throw out the seeds!
Pumpkin seeds are full of good nutrition and they are fun snacks even the kids will love.
First, get slimy with the seeds. Separate them from the flesh as best you can. I had about a cup and a half of seeds. Wash them clean in a colander and put in a single layer on a baking sheet. Douse with a couple of teaspoons of olive oil, some garlic salt or whatever seasonings you like and roast at 300 for 45 minutes, stirring occasionally.
To your health,
Holistic Health and Nutrition Coach