Pumpkin Puree – Homemade & Easier Than You Think!
Recently I did a live broadcast on Periscope where I roasted a whole pumpkin getting it ready for Pumpkin Puree. I do this kind of work ahead of the holiday season while pumpkins are at the peak of freshness and to save time around the holiday season. The best part about roasting and pureeing your own fresh pumpkin is the flavor. So much better than the processed stuff you get in a can AND you control the ingredients. I know I preach a lot about controlling your own ingredients but really it is a pathway to health that is an easily manageable step towards reducing toxins in your diet. You will see in this video that I explain the process and show you hands on how to roast your own pumpkin. Remember pumpkin puree is not just for pies! Enjoy it in smoothies and even in dairy free pumpkin ice-cream, go2kitchen style!
Homemade Pumpkin Puree Directions:
Preheat Oven to 350 Degrees
Slice Pumpkin in Half – I try to select small easy to manage sizes but any size is ok
Remove all Seeds and Guts – You should be left with smooth sides inside the pumpkin
Very Lightly Coat Inside Flesh of Pumpkin with Olive or Coconut Oil – This will keep it from drying out
Cover Baking Sheet With Foil or Parchment
Place Pumpkin Halves Face Down 
Roast for 20 – 30 mins – Or until pumpkin flesh is soft, careful not to burn
Remove and Let them Stand to Cool – Cool until they can be handled for removing skin
Gently Spoon Out Flesh and Place In Bowl – OR remove with knife like the video, mine were too hot!
Use Potato Masher and Mash Until Smooth – OR place in blender or food processor to make great Pumpkin Puree!
Place in Glass Jars with Tight Sealing Lids – If Pumpkin Puree is still warm allow to fully cool before placing lid on to prevent moisture build up and mold.
Place in refrigerator for up to 7 days – OR Place in freezer for up to 6 months
NOTE: If freezing remember not to fill jar completely to allow for expansion. Thaw 1 day before use and keep refrigerated until used.
