Easy Pumpkin Puree From Scratch
Nothing screams fall like the taste of homemade pumpkin puree in your favorite tea time recipes. Making your own pumpkin puree is easy, and it's perfect for adding to teas, baked goods, and other seasonal treats. Start by roasting a pumpkin, then scoop out the flesh and puree it in a food processor. Use it immediately or freeze it for later use. The taste is sure to impress and elevate any recipe that calls for pumpkin. So, break out the teapot and get ready to enjoy some delicious fall-inspired tea recipes with homemade pumpkin puree
When autumn arrives, I love pumpkin spiced everything! Plus making anything pumpkin and spicy makes the house smell delicious so its win-win. My favourite tea that compliments pumpkin is masala chai. This tea has been used in traditional Ayurvedic medicine for its amazing health boosting benefits for thousands of years. Chai can be enjoyed hot with milk or cream and sugar. However, chai is super versatile and can be enjoyed in so many different ways.
What to do with Pumpkins at Halloween Time
At Halloween, we carve pumpkins, bake pumpkin muffins and drink lots of these pumpkin pie lattes. It’s our autumn family tradition. And now we roast our own pumpkins for pumpkin puree! Try out this recipe for a warming apple and chai hot toddy, this recipe pairs perfectly with pumpkin recipes. Also try these pumpkin recipes with homemade puree:
How do you Make Pumpkin Puree From Scratch?
Making pumpkin puree couldn’t be easier (well unless you get it from a can of course!) but fresh homemade pumpkin puree is really tasty. All you will need is a baking pumpkin and a pinch of salt. Simply, cut into chunks, roast until soft and scoop out the soft pumpkin and pop into a food processor until smooth.
What is a Baking Pumpkin vs a Carving Pumpkin?
Baking pumpkins are also known as pie pumpkins. They are smaller and rounder than carving pumpkins, with more pumpkin inside. Carving pumpkins are larger with thinner skin that’s easier to cut shapes into. They are usually more stringy inside with less pumpkin to enjoy.
Is Canned Pumpkin and Pumpkin Puree the Same Thing?
Canned pumpkin and homemade pumpkin puree is practically the same thing. Check out the ingredients on the canned pumpkin and if it states 100% pumpkin, you know that it is the same thing. Although, some canned pumpkin pie filling will state pumpkin when it could actually be another golden winter squash such as butternut squash. Fresh homemade pumpkin puree will also taste better too.
Can you Eat Roasted Pumpkin Seeds?
Oh yes! And they taste sooo good. When prepping your baking pumpkin, save the seeds and try roasting the seeds for a low carb treat. You will notice that shop bought pumpkin seeds are small green seeds but the ones in your pumpkin will be white and are much larger. The white part is the pumpkin seed shell. The shells are safe to eat and even contain more fiber than shelled pumpkin seeds. To roast these seeds, firstly clean and pat dry, toss them in a light coating of olive oil, add salt or your favourite seasoning and roast for around 45 minutes.
How to Make Homemade Pumpkin Puree
INGREDIENTS
1 Baking Pumpkin
Pinch of Salt
METHOD
Preheat the oven to 425*F/220*C/Gas Mark 7.
CAREFULLY cut your pumpkin down the middle and into large chunks leaving the skin on, scooping out the seeds and some of the stringy bits. I like to cut a large baking pumpkin into 2-4 pieces so that they fit nicely onto a baking tray.
Sprinkle salt over the pumpkin and place the pieces cut side down (skin side up).
Pop in the oven and roast for 45-60 minutes. The pumpkin is perfectly baked when it feels soft and easily cut with a knife.
Leave to cool for an hour or so before scooping out the pumpkin from the skin and pureeing up in a food processor.
Store in the fridge for up to 5 days or 3 months in the freezer and use in all of your favourite pumpkin recipes.
