top of page
Search

Pumpkin Purée

jodiedavidson79


I was speaking with a friend of mine about my squash garden and he asked if I ever did pumpkin purée and I told him no I had never thought about it. A few weeks after this conversation I noticed my early pumpkins were ready for harvest. Since I only had a few pumpkins, I decided it was a good time to try out his idea.


So here goes!


Wash the pumpkins, I prefer pie pumpkins, or smaller jack-o-lantern pumpkins.


Pre-heat the oven to 450° F. Wash and dry pumpkins.


Then cut off both ends and slice the pumpkins in half.



Place pumpkin halves in baking dishes and cover with foil. Then until tender and easily separated with a fork or ice cream scoop.





Allow the pumpkin to cool and then scoop into a blender or food processor and blend until the purée is forms. I used freezer bags, but you can use containers as well to transfer the pumpkin into. I used quart bags because I will use the pumpkin for healthier treat recipes, smoothies, shakes, and soup. If you are preparing for the holidays, you could measure out a recipe worth and store for easier use during the holidays or family gatherings.




I didn’t stop there though! I rinsed the pumpkin seeds off and placed them on a pizza pan and toasted them for a future snack.




So, what did I do with the rinds and extra seeds? Well, our 15 chickens had quite the feast! I love that I can make something healthy for future use and have limited waste by utilizing the leftovers for our chickens. I’ve also given left over pumpkins and squashes to pigs when we have them on the farm. They love the treat!


I hope you enjoyed this recipe and it’s useful for you in the future. Have a blessed day and enjoy learning to lead a healthier lifestyle.

1 view0 comments

Recent Posts

See All

Commentaires


bottom of page