Tuesday, October 28, 2014

Make Your Own Pumpkin Puree -so easy

It's pumpkin season and making your own healthy pumpkin puree is so easy.  
Cooking or baking a pumpkin is not any different than making a butternut or acorn squash! 

 Cans have lots of toxins from the metals including BPA- why expose your family when you can make this so easily and it tastes so much better.

sugar pumpkins best for pumpkin puree
I'm not really comfortable even buying the organic canned pumpkin because of the toxins in the can especially when I learned how easy it is to make it myself.

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Use a sugar pumpkin for puree

Truthfully, in the past seasons,  I never really saw the small "sugar pumpkins" which are the kind used for baking pies and other pumpkin baked goods. This year they seemed to be in my face everywhere! I saw them at Trader Joe's , Whole Foods, and even the local supermarket.

You definitely want to use a sugar pumpkin for your puree. The larger varieties are usually very bland as opposed to the sugar pumpkins with are sweeter and  more flavorful. These sugar pumpkins usually show up at Trader Joe's, Whole Foods, and even local supermarkets. Of course if you live in an area where they grow pumpkins, local farms and farmer's markets will have them too.

The  "sugar pumpkins" were so cute, I decided to buy one, bake it, and puree my own pumpkin. It just $1.99 at Trader Joe's, and it made what would be equivalent to two cans of pureed pumpkin.

Health Reasons to Make Your Own
Why would I bother to make my own puree?  BPA, Aluminum, and Copper are part of the reasons
  • First of all canned foods are not all that healthy because of the cans. 
  • There is BPA in cans!!
  • Also, cans  are usually made of tin ( which contains considerable amounts of aluminum and copper and can leak into the food), and who knows what else lurks in there. Heavy metals are toxic, especially for little children !
  • Truthfully, we forget that even organic canned pumpkin in stores like Trader Joe's still expose us to the undesirables that lurk in the can. 
  • The pulp of my "sugar pumpkin" was so sweet- it tasted like butternut squash! I wanted to eat it as a side dish for dinner!
Author: Judee Algazi
Prep Time: 5 minutes
Bake Time: 30 minutes
Scoop and Mash Time: 5 minutes
Vegan, Gluten free

cut in half and scoop out seeds- 

Place on cookie sheet ( rimmed) with a cup and half of water 
scooped and mashed with a fork or use an immersion blender for a whipped version

Bonus: scoop out seeds, soak in water , and rinse and drain. Spread on cookie sheet and roast for 25 minutes on 375. Season and eat!
Easy Steps to Making Your Own Puree

1. Cut the pumpkin in half- ( first cut from stem to bottom on one side, turn the pumpkin and then do the other side.

2. Scoop out the seeds ( wash them well and you can roast them at 375 for about 25 minutes- they are tasty and healthy)** see below for how to roast the seeds.

3. Place the two halves of the pumpkin face down on a rimmed cookie sheet or large casserole pan. Add 1 and half  cups of water to the pan ( pierce the pumpkins a  few time with a fork)

4. Bake for about 1/2 hour at 350 degrees. ( It is done you can pierce a knife easily into the skin)

5. Allow to cool enough to scoop out the soft flesh and blend with an immersion blender or mash with a fork ( I used a fork)

THAT'S IT!! So Easy!!

Use it within two days or freeze it.
It will only stay fresh for two days in the refrigerator.
However, it freezes for about 3-6 months. If you want to freeze it, do this firs to remove liquid:
Put the puree into a small mesh colander with a small plate on top to release excess liquid before freezing. Your puree will be firmer after thawing.

Don't forget the pumpkin spices!
You can make your own pumpkin spice mix very easily too.
You can buy a container of pumpkin spice mix iOR use this very easy recipe make your own pumpkin spice mix from ingredients you have in your kitchen.

Try my gluten free  pumpkin pie recipes and other pumpkin desserts 

                                                      My pumpkin recipes 

Note: Pumpkin is considered a winter squash and it not only tastes great , it provides excellent nutrients. 
  • High in Fiber -1 cup cooked 3 grams
  • Very Low in Calories- 1 cup cooked 49 calories
  • Rich source of Beta Carotene ( which converts to Vitamin A in the body) 
  • High in antioxidants
  • Rich orange color gives it the properties for anti aging for eyesight
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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Author: Judee Algazi

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  1. This is really no that hard to do and so worth it to avoid BPA and get more nutrition since it's never been canned. I've got a pumpkin in the oven right now!

  2. You are more than halfway there. Once your pumpkin is in the oven, all you have to do is scoop and mash.

  3. So delicious! :) I'm typically just opening a can of pumpkin! ha ha.

    1. I get it. most of us are, but actually it's easy!

  4. Great ideas Judee, we are just cutting our Pumpkins :)

    1. Enjoy. It's so much fun to carve the pumpkins. My kids always loved it

  5. I was just wondering how to make this the other day. I am so glad I saw your recipe today! I would love if you would share this at Celebrate It! It's our blog party where we celebrate the everyday things that we do!

    1. I sure will. Thanks for the invite. Hope the recipe helps you. It's so easy

  6. I love pumpkin and use a lot of pumpkin puree all year long. Thanks for sharing with Real Food Fridays. Pinned and twitted.

    1. I usually on use pumpkin in the fall- more so because of my blog. I never was a great fan, but it's growing on me.

  7. Hi Judee,
    I too prefer not to use canned pumpkin puree so I am delighted that you shared this easy to follow recipe for making pumpkin puree at the Healthy, Happy, Green and Natural Party Blog Hop.I am pinning and sharing this!

  8. Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share next time!

  9. This is a great tutorial for your Pumpkin Puree, it looks wonderful! Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    1. Thanks Miz Helen,
      It was so easy to make I don't know why I ever bought the canned!

  10. Thanks for sharing your delicious recipe at the Blogger's Pit Stop, I'm sure it will be very useful for many people who like to make a more natural pumpkin puree. I've pinned your post on my group board. Deb :)

  11. I love using pumpkin puree in my recipes but have always used canned. Pinning to give homemade a try! Thanks for sharing at The Blogger's Pit Stop! Roseann from www.thisautoimmunelife.com

  12. Great tips and recipes for enjoying the pumpkin! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
    Miz Helen


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