I love using homemade pumpkin puree in so many recipes- donuts, muffins, cakes, pancakes, cookies, pies and soups. It gives baked goods such a moist and delicious flavor. It’s a vegetable that my kids would normally never touch, but they devour when I add to baked goods!

And of course, it’s super healthy! Pumpkin contains:

Vitamin A, which is important for normal vision, a strong immune system, and healthy skin & organs
The antioxidant beta-carotene (a precurser of Vitamin A)
Potassium, which can help control blood pressure
Substances which can prevent degenerative damage to the eyes

I like to save the pumpkin seeds, boil them in salted water for about 10 minutes, and roast with butter and cinnamon till crunchy. It’s an amazingly healthy and delicious snack.

After I make this pumpkin puree, I put it in small plastic bags and store in the freezer until needed.

Here are some uses for pumpkin puree:

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Homemade Pumpkin Puree

Prep Time 5

Cook Time 45

Total Time 50

Ingredients

2 small pumpkins

Instructions

Wash and cut your pumpkins into large chunks. Remove the seeds. (These can also be roasted for a delicious and healthy snack!)
Place pumpkin pieces on a buttered or parchment-lined baking sheet.
Bake at 350°F (175°C) for about 45 minutes, until a knife can be inserted easily into the skin of the pumpkin.
Let the pumpkins cool, and scoop out the flesh with a large spoon.
Puree the flesh until smooth, adding a little water if necessarily.
Use immediately, or freeze in small bags for later use.