Homemade Pumpkin Puree
Recipe by Ree Drummond at The Pioneer Woman
Ingredients:
- 2 whole small pumpkins
Directions:
- Select a couple of small sized pumpkins. Cut the pumpkin in half. Using a spoon or a scoop, scrape out the seeds and pulp from the center. Repeat until all the pumpkin pieces are largely free of seeds and pulp.
- Place the pumpkin pieces on a baking sheet (face up or face down) and roast in a 350°F oven until the pumpkin is fork-tender, 45 minutes.
- Peel off the skin from the pumpkin pieces. If you have a food processor, throw in a few chunks at a time. A blender will work, too, if you add a little water. Or simply mash it with a potato masher, put it through a potato ricer, or process it through a food mill.
- Pulse the pumpkin until smooth. If it looks too dry, add a few tablespoons of water during pulsing. (Note, if the puree is watery, you should strain it over cheesecloth or a fine mesh strainer to get rid of some of the liquid.)
- Dump the puree into a bowl and continue blending until all the roasted pumpkin is done.
- Use immediately or store in the refrigerator or freezer for later use.
Cook’s Notes: Stored in an airtight container, pumpkin puree will stay good for up to five days in the fridge. If you’re not planning to use it that soon, store in the freezer in one-cup portions. Measure out the puree, transfer it to zip-top bags, squeeze out all of the air, and smooth it out so it lies flat. Let it thaw in the fridge overnight or on the countertop for a few hours before using.
With homemade pumpkin puree, you’re ready to make all kinds of delicious pumpkin dishes! Try this savory recipe with bacon and gnocchi. The sauce would be great on any kind of pasta.
Gnocchi with Bacon & Creamy Pumpkin Sauce
Recipe by Carolyn Casner at Eating Well
Ingredients:
- 1 slice bacon, chopped
- 1 (16 ounce) package shelf-stable gnocchi
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme, plus more for garnish
- ¾ cup reduced-fat milk
- 1 ½ ounces reduced-fat cream cheese, softened
- ¾ cup unseasoned canned pumpkin or homemade pumpkin puree
- ¼ teaspoon ground pepper
- ¼ cup grated Parmesan cheese
Directions:
- Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes. Remove with a slotted spoon to a paper-towel-lined plate. Add gnocchi to the pan with the bacon fat and cook, stirring often, until plumped and starting to brown, about 5 more minutes. Transfer to a bowl.
- Add oil and onion to the pan; cook, stirring, until softened and starting to brown, about 5 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Whisk milk and cream cheese in a small bowl; add to the pan along with pumpkin and pepper. Bring to a simmer, reduce heat to maintain the simmer and cook, stirring, until thickened, 4 to 5 minutes. Add the bacon, gnocchi and Parmesan; cook, stirring, until heated through, about 2 minutes more. Makes 4 servings.
Check out more tasty pumpkin recipes from our archives!
