Pumpkin Puree - so much better than store bought!

You can make this pumpkin puree for a pie or as a side dish. This puree is so much better tasting (and better for you) than pumpkin puree from a can! It has a delightful and complex sweet taste with slightly roasted undertones. Adding a generous amount of butter, salt, and a dash of nutmeg will complement the pumpkin flavor. The butter also helps you absorb the carotenes that pumpkin is rich in.

Health Benefits Of Pumpkins

  • The heart. High in fiber, potassium, and vitamin C, pumpkins support heart health by reducing high blood pressure and the risk of stroke.
  • The eyes. Pumpkins provide us with high amounts of carotenes, including beta-carotene, lutein, and zeaxanthin – powerful antioxidants with a particular affinity to the eyes.
  • The immune system. High vitamin C and beta-carotene boost immunity and protect us from cancer.

Read more fun facts about the versatile pumpkin and its health benefits

Pumpkin Puree


1 whole small pie pumpkin (approximately 3-4 lb)

  1. Preheat the oven to 350-375F.
  2. Cut the pumpkin in half along the lines on the outside.
  3. Scrape the seeds with a big spoon. You can rinse the seeds in water and lay them to dry. You can eat them raw or slightly roasted. 
  4. Place the pumpkin halves on a baking sheet with the cut sides facing down. Add ½ inch of water to the baking sheet.
  5. Bake for about 1 hour. To check doneness, stab the pumpkin with a fork. If it’s soft, it’s ready to come out.
  6. 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. Add 2 Tbsp butter, 1 tsp salt, and 1/2 tsp nutmeg if you make a side dish.
  7. You can store it in the fridge for a week or freeze it for later use. Here is a Pumpkin pie recipe.
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