Halloween is over and Thanksgiving is approaching, that means pumpkin pie and other pumpkin desserts.  If you are like me, it also means more pumpkin spice things.  I love a good pumpkin spice latte, even in the spring!  Pumpkins are all over the place before and after halloween.

Do you ever wonder what to do with the “decorative” pumpkins?  I was wondering the same thing.  We bought a few white, grey and orange/white and two small white pumpkins this year.  The girls drew on the pumpkins instead of carving them and having them rot.  So what do you do with them after Halloween?

I found a website (Pumpkin Nook) that is about pumpkinsAll pumpkins, even the little decorative pumpkins are edible.  This was great news.  I then looked at the different types of pumpkins and that ended up being super interesting.  I think we have a couple cheese pumpkins (which I’ve never heard of).  So I will do an post on the varieties of pumpkins and their taste.

For this Simple Homemade Pumpkin Purée recipe, I used a regular pumpkin that was white and orange.  The inside was more pale yellow, rather than orange.  It was not a sweet pumpkin but it made great pumpkin bread!  I am looking forward to testing recipes with the varieties and sharing them with all of you!

One of the best parts about learning that all pumpkins are edible, is that they won’t go to waste.  I am planning on canning the pumpkin either in chunks or purée form and storing in the freezer.  If I don’t use it all this winter, I will be able to enjoy pumpkin recipes into the spring if I want!

This homemade pumpkin purée recipe is super simple even though it takes a little time.  The majority of the time is allotted for the baking of the pumpkin.  Prepping the pumpkin takes no time at all and once the pumpkin has cooled, the puréeing takes a few minutes as well.  Simple as pie, so to speak!

Pumpkins have a ton of vitamins, minerals and nutrients (check out my post here for the break down).  So adding pumpkin to recipes gives the body the benefit of nutrient dense food.  Another amazing thing I learned about the pumpkin varieties is they have slightly different tastes.  Some are sweet (pumpkin pie pumpkins) and some are nutty and earthy.  Don’t let your pumpkins go to waste, try this recipe with one you have lying around and taste the assortment of flavors.

Enjoy & Ciao,

Val

Disclaimer: The information on this website is for informational purposes only and does not substitute for medical treatment.  If you are experiencing any severe symptoms, please consult a healthcare practitioner.  

Simple Homemade Pumpkin Purée
Print Recipe
For this Simple Homemade Pumpkin Purée recipe, I used a regular pumpkin that was white and orange.  The inside was more pale yellow, rather than orange.  It was not a sweet pumpkin but it made great pumpkin bread!  I am looking forward to testing recipes with the varieties and sharing them with all of you!
Servings Prep Time
~4 cups 5 minutes
Cook Time Passive Time
45-55 minutes 10 minutes
Servings Prep Time
~4 cups 5 minutes
Cook Time Passive Time
45-55 minutes 10 minutes
Simple Homemade Pumpkin Purée
Print Recipe
For this Simple Homemade Pumpkin Purée recipe, I used a regular pumpkin that was white and orange.  The inside was more pale yellow, rather than orange.  It was not a sweet pumpkin but it made great pumpkin bread!  I am looking forward to testing recipes with the varieties and sharing them with all of you!
Servings Prep Time
~4 cups 5 minutes
Cook Time Passive Time
45-55 minutes 10 minutes
Servings Prep Time
~4 cups 5 minutes
Cook Time Passive Time
45-55 minutes 10 minutes
Ingredients
Servings: cups
Instructions
  1. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.
  2. Cut the pumpkin in half. Scrape the seeds out (save if you want to roast them later) and sprinkle the flesh of each piece with a little bit of sea salt. Let sit for a few minutes to allow the water to come out.
  3. Blot the pumpkin pieces with a towel and place each half flesh side down on the cookie sheet. Bake for 45-55 minutes (depending on the size of the pumpkin). The skin of the pumpkin should be a little brown and soft when poked lightly.
  4. Let the cooked pumpkin cool enough to touch without burning your hand. Squeeze the pumpkin skin, allowing the cooked flesh to come out cleanly. Into a food processor or high speed blender. (Use a spoon to scrap anything that's left.)
  5. Purée until all the large chunks are gone and a smooth sauce texture remains. Use right away or store in an airtight container for later use. Keeps for about 7 days in the fridge or store it for way longer in the freezer.
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