Wednesday, October 19, 2011

Roasted Pumpkin Puree To Replace Canned Pumpkin

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Homemade pumpkin pie puree with roasted pumpkins! There is nothing to compare. My Aunt Sonya for as long as I can remember makes all of her pumpkin pies and cheesecake with homemade puree, she uses a particular type of squash she prefers but I always forget the name so I just use good ole sugar pie pumpkins. I will have to email her and ask again and see if I can tell a difference.. She's always been such a foodie and an amazing inspiration! Homemade puree is so much more creamy and will work cup for cup for canned pumpkin! I like to make extra and freeze it for later when the pumpkins are on sale. This is a pre op for pumpkin pie and hopefully my hubby's favorite no bake pumpkin cheese cake! I can't wait to share my favorites!


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Wash those babies well! I use organic pumpkin since I roast them with the skin on. I usually watch for the pumpkins to go on sale and stock up. I prefer to avoid pesticides at all cost. I feel if it kills off a bug it couldn't possibly be healthy. 2 small sugar pie pumpkins makes about 2 cups of puree.
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Preheat oven to 400 degree's. Cut in half and scoop out all the seeds.
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If you have cheap child labor like at our house feel free to put them to work sorting pumpkin seeds to roast for a snack for later or to sprinkle on top of salads and other dish's.
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 Oven ready add 1/2 cup water and  place on the middle rack of the oven cut side down for 20 minutes. After 20 minutes rotate to cut side up. Continue baking for 20-30 minutes until fork tender.
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 It will look something like this. Cool until touchable. I really prefer you not to burn your fingers!
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 Scrape with a spoon all the meaty goodness off of the shell and into a food processor. If you don't have a food processor you can also use the blender, you might need to add a tablespoon of water if needed to puree. I used a blender for year's. I only finally splurged on a food processor this last year!
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 Mmmmm....Pulse until smooth it takes less then a minute, usually.
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 You now have true pumpkin pie puree to make the best pumpkin tasting goodies you've ever had!
Easy Peezy Lemon Squeezy :)
Enjoy!







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Roasted Pumpkin Puree To Replace Canned

Recipe by Serena Bakes Simply From Scratch
Roasted-Pumpkin-Puree-To-Replace-Canned-Pumpkin.jpg
Roasted Pumpkin Puree recipe to replace canned pumpkin puree. So easy and delicious. Recipe includes step by step instructions with photos.
Prep time: PT5M
Cook time: PT45M
Total time: PT50M
Yield: 2 cups Puree
Calories per serving: 165
Fat per serving: 8
Ingredients
  • 2 whole Sugar Pie Pumpkins, Small Size
Cooking Directions
  1. Preheat oven to 400 degrees.
  2. Cut Pumpkins in half and remove seeds. Roast the seeds if you would like :).
  3. Place on a cookie sheet with sides, cut side down. Add 1/2 cup water to pan. Bake for 20 minutes and then turn cut side up. Continue to bake until soft and tender when poked with a fork. About another 20-30 minutes. Set pumpkins aside to cool.
  4. When cool to the touch scrape all of the meat off of the shell and into a food processor or blender. Process until completely smooth and no lumps remain. If blending you might have to add a tablespoon of water or two.
  5. Use cup for cup for canned pumpkin.

7 comments:

  1. You've convinced me that I need to try this for our Thanksgiving pumpkin pies! Thanks for the push...can't wait to taste the difference using fresh pumpkin :)

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  2. I have made squash puree before and the most time consuming is just the waiting while it bakes! This is inspiring and I have yet to make anything pumpkin, so I may give this a try. Thanks for sharing.

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  3. I have made squash puree before and the most amount of time you spend is waiting for it to be cooked. I have yet to make anything pumpkin, so this does inspire. I am sure homemade beats canned any day. Thanks for sharing

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  4. What a great idea. You are so lucky you have helpers for the pumpkin seeds :)

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  5. I always make my own pumpkin puree, but I have never tried roasting it. I will have to give it a try! Thanks, Serena!

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  6. Nothin' like the real stuff! Plus that canned stuff can't give your house the smell that a pumpkin does!
    Great post!

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  7. You've no idea how much this is music to my ears! I kept seeing this canned pumpkin on so many blog recipes and we can't get it - so I've been making my own. I love the kind of pumpkins you use, though, and they've adorable names! I've been using the huge pumpkins (all I can find) but will see if I can get my hands on these sugar pie ones since they must be so different in taste. Great post!

    ReplyDelete

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