Use this pumpkin puree recipe to make it yourself, and enjoy its better health benefits. Pumpkin is great for helping to promote better skin, immune health and works great on digestion (especially dogs too if they need something to bind their stools up better). Now that you are getting in pumpkin, how are you doing with the other colors? Do the Better Rainbow Evaluation today!
Servings: 1 jar
- 2-3 small sugar cheese or baking pumpkins (about 2-3 lbs each)
- Pre-heat oven to 350̊ F. Slice stem off the top of the pumpkin. Be sure to have good sharp knives. The pumpkin skin can be tough. Then cut pumpkin in half. Remove the seeds and guts with a spoon.
- Place pumpkins onto a parchment lined baking sheet. Do not use oil. It will change the flavor of the pumpkin. Roast pumpkins for 45-50 minutes. You may remove them from the oven if they are fork tender. Meaning you can put a fork through the skin into the flesh of the pumpkin easily. Allow to cool.
- Remove the skin. Now you will have just the flesh of the pumpkin left. Place the cooled pumpkin flesh into a food processor or blender. Puree until smooth about 1-2 minutes. Rule of thumb, one two pound pumpkin yields about a 15oz can of puree. I like to roast off a few pumpkins and make extra puree that can be frozen. Just place in small quart size freezer bags, label + date and lay flat in freezer. They will last up to 6-8 months in the freezer. That way when you want a spiced pumpkin latte or pumpkin cookies the puree is ready for you!
Created by Fell Stone Manor executive chef, Becky Geisel