Homemade Paleo Pumpkin Puree

Homemade Paleo Pumpkin Puree Homemade Paleo Pumpkin Puree
 

There are many different ways that you can make inexpensive homemade paleo pumpkin puree, each one holding its own different flavours depending on the preparation method. What you want to look for when purchasing your pumpkin is a small “pie pumpkin”. These pumpkins are often sweeter than your average carving pumpkins we see at halloween. Making sure that they are firm and heavy for their small size with no soft spots or bruising. A typical small pie pumpkin can provide a similar amount of puree as to one 15oz can. The colour of your fresh homemade paleo pumpkin puree will be lighter in colour compared to what you have seen in previously store bought canned pumpkin puree. Now lets dive into the different method you have to choose from for your homemade paleo pumpkin puree.


It is important to remember that if you are going to use this pumpkin puree in a recipe, it is best to strain out any extra liquid. Simply let the puree sit in a cheesecloth lined strainer over a bowl for at least a few hours. Now I know that not everyone has cheesecloth, therefore, as a substitute you could use a clean dish cloth would work also. A second method that you could use is cook over low heat in a bottom heavy saucepan, stir frequently until thickened.


 

Ingredients:
Pie Pumpkins also known as Sweet Pumpkins

Directions:

  1. Cut pumpkin in half, scooping out the seeds and stringy fibres. In a microwave safe bowl fill with an inch of water and cook till soft. Cool for a few minutes, Either remove skin and chop in to chunks and puree in a blender.
  2. Steam on the stove for 15 to 30 minutes until soft. Cool for a few minutes,  then cut your cooked pumpkin in half with ease, scope out the seeds and stringy fibres, toss away. Either remove skin and chop in to chunks and puree in a blender.
  3. Roast a whole pumpkin in the oven saving you the whole process of cutting a fresh one open. With a sharp paring knife, place a few air vents into the top of the pumpkin and bake on a baking sheet at 375 degrees F for about an hour. Cool for a few minutes, then cut your cooked pumpkin in half with ease, scoop out the seeds and stringy fibers, toss away. Either remove skin and chop in to chunks and puree in a blender.
  4. Preheat oven to 350 degrees F. Prepare baking sheet with parchment paper. Cut a raw pumpkin in half, scoop out the seeds and fibers. Place face down on prepared baking sheet and bake for 45 to 50 minutes until soft. Cool for a few minutes, either remove skin and chop in to chunks and puree in a blender.
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