Happy Tuesday!

Have your been baking anything pumpkin-y this fall? We’ve made our favorite Pumpkin cookies a couple of times, some pumpkin snickerdoodles and even some gluten free pumpkin cookies! And this coming weekend is Thanksgiving in Canada so you can be sure I’ll be baking some more pumpkin treats!

As part of my “14 Days of Pumpkins” I’ll be sharing something very simple today! All of the recipes I mentioned above have my homemade pumpkin puree in them so I’d like to show you today how to make your own.

There have been times when I wanted to share a craft or recipe with you and then thought, well, that’s so simple I don’t think I need to do a post on that. However, a co-worker of my husband’s didn’t know you could make your own pumpkin puree so I thought I’d share it with y’all!

When I first married my husband, I was actually surprised to find out his family made pumpkin pie from canned pumpkin! I didn’t even know it could be bought in the store… and my husband had never heard of making your own! (See, we really are meant to be!!) Naturally, my mom would just make her own puree, same as she’d make her own apple, saskatoon, banana cream pie filling or anything else. It’s actually quite simple and so much cheaper to make your own. Here’s how…

I bought a medium (0r you can choose small) sized pumpkin from our local grocery store. There are different cooking methods you can use but I’ve boiled mine for quite a few years now and it’s a no-fail method so that’s what I’ll show you today.

How to Make Your Own Pumpkin Puree

  1. 1. Bring a large pot of water to a boil.
  2. 2. Wash the pumpkin with warm water getting rid of any dirt.
  3. 3. Cut the pumpkin in half. Using a metal spoon, scoop all the seeds and innards out. (The seeds are great for toasting.)
  4. 4. Cut the pumpkin into evenly-sized smaller pieces.
  5. 5. Add the pumpkin to the boiling water and cook for about 25 minutes or until the flesh is tender when pierced with a knife.
  6. 6. Using a colander, drain pumpkin very well.
  7. 7. Scrape flesh from the skin of the pumpkin when cool enough to handle and drain again. Puree the pumpkin using a food processer until smooth and no lumps remain.
  8. Use pureed pumpkin in any recipe that calls for canned pumpkin.

Joy in Our Home http://www.joyinourhome.com/

 Have you ever made your own pumpkin puree? I’d love to hear from you… please leave me a comment below 🙂

Thanks so much for coming by and hope your day is wonderful! Happy baking!

Kendra

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