NOTE: This is a special sneak preview recipe from our ebook, The Paleo Pumpkin Cookbook. Find more sweet and savory copies by downloading your free copy here!
Who’s excited for Thanksgiving?! The holidays are my favorite time of year. What’s better than spending time with family, eating good food and being thankful for everything in your life!? I love reflecting back on the things that have happened over the past year and remembering to be grateful for all the opportunities/experiences/etc. This blog has allowed me to explore my passion for cooking and do things I haven’t done before. Which leads me to making homemade pumpkin puree.
I always thought pumpkin puree was bought from the store, not something to make at home. Why would you take the time to get a huge pumpkin and have to scrape out all the insides?! Of course this was before I knew there was different types of pumpkins and not just the big jack-o-lantern size. I love sugar pie pumpkins, they’re so cute! However, cracking these open was actually a lot harder than I thought! I assumed it would cut like a squash, slightly difficult but ultimately manageable. I like to think I’m a fairly strong person but these pumpkins proved me wrong! As always when wielding a knife, be careful people! If you can’t cut open your pumpkin, this recipe is designed to cook the pumpkins whole.
Now you may be wondering why you’d put in the effort to do this when you could easily get pumpkin puree at the store, on Thrive Market or through Amazon. Well I’ve found that store bought pumpkin puree can be a little watery. For certain recipes this isn’t a big deal but for things like bread, crusts, pies, etc, having fresh pumpkin is awesome. It just tastes fresher and like I said, is typically less watery and more dense. Make sure this is on your food prep as you get ready for Thanksgiving this week!
- 1-2 sugar pie pumpkins
- Preheat oven to 400F
- Use knife to poke holes all over pumpkin. Place pumpkin on baking sheet or in baking dish lined with parchment paper.
- Roast for 30 minutes or until tender
- Let cool for 5-10 minutes then cut open with knife.
- Scoop out seeds and discard or save to make roasted pumpkin seeds!
- Scoop out remaining insides into food processor and whiz until smooth.
- Use immediately or store in air tight container in fridge.