I have so many favorite dishes at Thanksgiving, but you just can’t beat a good pumpkin pie! I’m usually a little intimidated by baking in general, but after finding this fool-proof pie crust recipe (and this gluten-free pie crust,) I’m ready to tackle the perfect filling! And what better way to start than making my own pumpkin puree? I had never cooked a whole pumpkin before, but it turns out it’s as easy as cooking any other type of squash!
I used a sugar pie pumpkin, but any pumpkin meant for baking will work. They are quite a bit smaller than the pumpkins we use for jack-o-lanterns, so they are a lot easier to work with! First, you’ll want to cut the pumpkin in half, revealing the seeds and guts in the center. I cut off the stem, making a flat surface on top of the pumpkin, so that it didn’t roll around while I cut it.
Using an ice-cream scoop, or a large spoon, remove all the insides.
Now, chop the flesh of the pumpkin into even chunks and lay them on a baking sheet – flesh side up! I sprinkled a little salt on the pumpkin at this point.
Bake the pumpkin pieces for about 45 minutes in a 350 degree oven, or until you can easily pierce the pumpkin with a fork.
Let the pumpkin cool on the tray for a bit, then cut the skin off the flesh.
Finally, transfer the pieces to your Blendtec blender or a food processor. I could only fit half of my pumpkin pieces in the blender at once, so I had to blend in two batches. Start by pulsing the machine until it starts to come together, and continue blending until there are no big chunks and you have a smooth puree.
That’s all there is to it! Just cut, roast and blend. 🙂 I stuck my pumpkin puree in the freezer, so it’s ready to go for the best Thanksgiving pumpkin pie ever!
And don’t forget….pumpkin puree isn’t JUST for pie! Pumpkin has tons of antioxidants, beta-carotene, vitamins A and C; is packed with anti-inflammatory benefits and even boasts natural UV protectors!
After learning about how great it is for your skin, I just had to try this recipe for pumpkin face scrub!
Pumpkin Face Scrub
- 2 Tablespoons Pumpkin Puree
- 2 Tablespoons Plain, Unsweetened Yogurt
- 1 Tablespoon Coconut Cream (the solid on top of coconut milk in the can)
- 1 Tablespoon ground oats or almonds
Mix the ingredients in a Blendtec Twister Jar, or just whisk them up in a bowl. Spread the mixture on your face and let it sit for 5-10 minutes. Then, standing above a sink or trash can, gently scrub the mixture in small circles, using the ground oats to exfoliate your skin. My face felt so soft afterwards, and smelled so delicious! 🙂
What’s your favorite way to use pumpkin puree?
Pumpkin Puree
Ingredients
- 1 Sugar-pie Pumpkin
- Salt
Instructions
- Cut the pumpkin in half, revealing the seeds and guts in the center.
- Cut off the stem, making a flat surface on top of the pumpkin, so that it doesn't roll around while you cut it.
- Using an ice-cream scoop, or a large spoon, remove all the insides.
- Now, chop the flesh of the pumpkin into even chunks and lay them on a baking sheet – flesh side up! I sprinkled a little salt on the pumpkin at this point.
- Bake the pumpkin pieces for about 45 minutes in a 350 degree oven, or until you can easily pierce the pumpkin with a fork.
- Let the pumpkin cool on the tray for a bit, then cut the skin off the flesh.
- Transfer the pieces to your Blendtec blender or a food processor.
- Start by pulsing the machine until it starts to come together, and continue blending until there are no big chunks and you have a smooth puree.
