See also how to make pumpkin pie from a pumpkin.
How to Make Pumpkin Puree
This past weekend we went to Neene’s (grandma) house for our official Pumpkin Day. We cooked up our Fall pumpkin to get it ready for making yummy goodies.
While Neene and I worked on the pumpkin, my son did a pumpkin picture and craft.
First thing we did was cut open the pumpkin and clean out the seeds and stringy insides. We did save the seeds for goodies later.
Then we peeled the pumpkin and cut into small pieces so that it would fit in the pots. It was a fairly big pumpkin so we had to use two pots to cook it all.
We cooked the pumpkin on low with a little bit of water in the bottom for about an hour, or until it was soft so that a fork went in and out of the pieces with ease.
Then using a hand blender, we made it all into a puree.
Here’s my daughter eating yummy pumpkin. It was quite good actually. You could stop at this point and just use this as baby food if you wanted. Put it all in separate canisters and freeze it.
But we will be doing more with our pumpkin.
More to come on this! I’ll show you how we made Pumpkin Pie, Pumpkin Pie Popsicles, Pumpkin Bread, and Roasted Pumpkin seeds.
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You all can visit my old posts to see what we did after this. Check out Part Two and Part Three. This pumpkin puree can be used in many different recipes. I freeze all my pumpkin puree and then thaw it when I am ready to use it. This will save you a lot of money, because you don’t have to buy the cans (isn’t there a shortage on these right now, anyway?). This is also a lot healthier and a great way to use those holiday pumpkins!
So what have you all been cooking up in the kitchen this week? Share your menu plans, recipes and progress here with the Linky as part of my regularly hosted Cook-It Wednesday post! Please link directly to your posts and/or recipes, so that it is easy for us to see what you’ve been baking/cooking!
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{ 12 comments… read them below or add one }
What a beautiful “punkin” face. That’s the look of a happy “punkin” belly.BR/BR/Can’t wait to see how everything turned out!BR/BR/Mel-
Cute kiddos. :]
Yum!BR/BR/If you are going to use all the puree right away, you don’t even have to cook it first, but you have to have a good blender – I have a Magic Chef.
I just did this last night and enjoyed pumpkin soup last night and bread this morning! BR/BR/Thanks for the idea to use it for baby food. I have some left and we’ll be starting solids in a few months. Maybe I’ll go ahead and cook and freeze it. 
BR/BR/Your kids are adorable!
I remember that cute face when you first posted these pictures from last year. Wow… time has flown Crystal!
This sounds great. Someone was telling me you make pumpkin pie out of the shells (peels) of the pumpkin, so now I can forward this to him! lol. The popsicles sound yummy as well.
I thought you weren’t supposed to eat the big pumpkins, only the smaller “pie” pumpkins – anyone know the difference or why it would be suggested that you shouldn’t eat the big ones?
We use them. There’s nothing wrong with them that I know of. A pumpkin is a pumpkin.
I think the big ones are a bit more stringy and grown for size, not flavor. I don’t think there’s really anything wrong with it.
.-= Lucky´s last blog ..A Taste of Fall From Our Ohio Trip =-.
Great post! Your son is adorable. Can I ask what you used to peel your pumpkin. The skin is so tough on ours, I am having a little trouble.
Lea, I ask at the pumpkin farm we went to and they said all pumpkins are ok for eating but the pie pumpkins are sweeter so better for cooking : )
If you have trouble peeling, you can just bake the pumpkin in the oven. I like boiling though because it adds moisture to my puree and makes my breads and pies more creamy.
Question: Can I use the puree in replace of pumpkin in any recipe? Or just certain ones? Thanks! I am super excited to try this!
Sharesa
sounds easier than the oven roasting method that I use. I will definitely try it this way.