When it comes to preparing a pumpkin puree, the food options are endless. Desserts such as cookies, cheesecake, cake, pie, and bread can be used from your puree after you have finished this process. For breakfast, you can prepare a pumpkin spiced latte and pumpkin pancakes using this recipe. Cinnamon, ginger, and nutmeg spices can be added for extra flavor as well. In addition, if you like spicier flavors, mace and clove are a couple options to choose as well. Canned puree can certainly be used in this recipe; however, making it from scratch gives you a farm to table experience.
 Making a pumpkin puree doesn’t just stop there- baking the seeds can be used in salads or even just to eat as snacks. Not only does making a fresh puree taste delicious, but it also can be beneficial to your health. Sugar pie pumpkin contains vitamin A and C, protein, and is also high in potassium; furthermore, it is low in calories. Due to the sugar content and texture in the sugar pie, we chose to use this type of pumpkin. The food processor is available through our rental equipment program.
  • Sugar pie pumpkin
  • Kitchen knife
  • Fork and spoon
  • Cutting board
  • Cooking sheet
  • Food processor
  • Preheat oven to 400°
  • Cut off stem of pumpkin and discard
  • Flip pumpkin down with the blossom end showing and cut 2 equal halves
  • Carve seeds out of center with a spoon
    • Save seeds for a later use to consume after baking them
  • Place pumpkin halves on a baking sheet in the oven for 35-40 minutes until fork tender
    • Fork should easily push through the skin of the pumpkin
  • Let the pumpkin cool to room temperature after it has been baked properly
  • Add inside of pumpkin content to food processor leaving out the skin and blending it to a puree
  • Consistency should be a creamy texture once it is done in the food processor
  • Add spices to taste