Since the little man is still too young for pumpkin carving, pumpkins mainly pop up in my cooking. But we are not missing out since we all love to eat pumpkin. Hubby starts asking for pumpkin pie in the beginning of September. Since the stores don’t start carrying pumpkin puree that early, I keep a stash in the back of the cabinet special for those early cravings. There is nothing like welcoming fall with the smell of freshly backed pumpkin pie!
Pumpkins are very nutritious as well. The bright orange color of pumpkin is a great indication that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is converted to vitamin A in the body. Converted to vitamin A, beta carotene performs many important functions in overall health.
Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protect against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging.
Pumpkins are also a good sources of Vitamin A, Vitamin B, potassium, protein, and iron. They are low in calories, fat, and sodium and high in fiber.
How about them pumpkins!?
Check out a complete pumpkin nutritional breakdown here and much more information is you are very interested in pumpkin facts and history.
Homemade Pumpkin Puree
I always used Libby’s Pumpkin Puree for cooking and baking. This year is the fist year that I tried making my own pumpkin puree. I found some beautiful pumpkins at a local fresh produce store and decided that it would be a shame not to at least try making homemade pumpkin puree.
When making your own puree, you want to choose smaller pumpkins, they tend to me much sweeter and more flavorful.
This one is only about 2 1/2 lbs and made 2 cups of puree.
1.Cut the pumpkin in half, lengthwise
2. Scrape pit all the seeds and stringy fibers
3. Grease the baking pan. If you know you will be using this pumpkin for baking treats go ahead and sprinkle a little bit of cinnamon and all spice on the bottom of the greased pan.
4. Place the pumpkin halves cut side down in the pan
5. Bake at 350 for about 40 minutes. Please remember your cook time will depend on the size and the thickness. Done pumpkin will be soft and the knife will go through easily.
6. Let cool. Scoop out the pulp and puree in a food processor until smooth. Refrigerate or freeze the puree.
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Ricki-Ellen
October 8, 2011 at 5:49 pmThis is a great post, Lyuba! The nutritional info is a plus, and I love your idea of sprinkling cinnamon and allspice on the baking pan… We almost always use fresh pumkins for our pies, and will definitely take your advice next time… Soon!
readwatchrelax
October 9, 2011 at 4:08 pmjust this year I told myself that I was going to make pie out of fresh pumpkin, quite happy to come across this post & i’ve got a li’l pumpkin just waiting to be used up!
Miz Helen
October 10, 2011 at 4:31 pmHi Luyba,
This is a great tutorial for the Pumpkin Puree, homemade is so much better! Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you will have a fabulous week and come back soon!
Miz Helen
Crystal
October 11, 2011 at 5:01 pmI never thought to make my own pumpkin puree. What an excellent (and easy) idea! Thanks so much for linking up.
I am sharing a link to this over on Facebook.
Jennifer
October 11, 2011 at 7:06 pmGreat post!! Have you seen the 2 ingredient pumpkin muffin recipe going around? a box of yellow cake mix and a can of pumpkin…that’s it!! I bet it’d be just as good with your puree!Thanks for linking up to Show & Share!!