Pumpkin Puree - so much better than store bought!
You can make this pumpkin puree for a pumpkin pie or as a side dish. Believe me, this puree is so much better tasting (and better for you) than pumpkin puree from a can! It has a very pleasant and complex sweet taste with slight roasted undertones that will be nicely complemented by a generous amount of butter, salt and a dash of nutmeg. Butter in the recipe also helps you absorb the carotenes that pumpkin is so rich in.
Health Benefits Of Pumpkins
- The heart. High in fiber and potassium and vitamin C pumpkins support heart health, reduce high blood pressure and risk of stroke.
- The eyes. Pumpkins provide us with high amounts of carotenes including beta-carotenes, lutein and zeaxanthin, which are powerful antioxidants with special affinity to the eyes.
- The immune system. High vitamin C and beta-carotenes boost immunity and protect us from cancer.
- Blood sugar regulation. Low in carbohydrates and high in fiber pumpkin helps control blood sugar and reduce risk of diabetes.
Pumpkin Puree
Ingredients:
1 whole small pie pumpkin (approximately 3-4 lb)
Directions:
- Preheat the oven 350-375F
- Cut pumpkin in half along the lines on the outside.
- Scrape the seeds with a big spoon. You can rinse the seeds in water and lay to dry. You can eat them raw or slightly roasted. It’s going to be easier to peal the shells if you roast them.
- Place the pumpkin halves on a baking sheet with the cut sides facing down. Add ½ inch of water to the baking sheet.
- Bake for about 1 hour. To check doneness, stab the pumpkin with a fork. If it’s soft it’s ready to come out.
- Let cool down and scrape the flesh out of the skin using a spoon. Put it into a blender or food processor and process until smooth. If you are making a side dish add 2 Tbsp butter, 1 tsp salt and 1/2 tsp nutmeg.
- You can store it in the fridge for a week or freeze for later use. Here is a Pumpkin pie recipe.