When picking out the best pumpkin for making making a homemade pumpkin purée the best pumpkins aren’t the enormous jack o lantern “type”, nor the small toddler size pumpkins. You need to try to find an in between. Look for pumpkins that could be compared to a cantaloupe. Those are roughly the size you would want to use for something like this. Don’t get me wrong those huge pumpkins are great for carving and decorations {you could use the pumpkin “meat” from those as well}.
Since you’re taking the time to make homemade pumpkin purée, I would recommend using it for a couple of things. One example and the most obvious would be homemade pumpkin pie for your vegan Thanksgiving dessert {because why not?}, pumpkin pasta sauce, overnight oats or even a pumpkin smoothie.
Homemade pumpkin purée has a much sweeter flavor and a better texture.
To start, preheat your oven to 350F. Using a baking sheet, line it with parchment paper and set it aside.
Next, you need to slice the pumpkin in half lengthwise, remove the seeds {clean and roast those bad boys for a delicious and nutritious treat} and the fibrous strands {or the brains-as most like to call them}. Then slice the halves in half. Continue to cut pieces until you can fit them on your baking sheet. Using a spoon remove the remaining fibrous strands from the pumpkin. You want them almost smooth.
Arrange the pumpkin pieces on the sheet pan. Roast the pumpkin for 45 minutes, or until the skin is soft and easy to remove from the flesh.
TIP: Use a pairing knife while removing the skin to make sure you get as much pumpkin flesh as possible.
Scoop out the flesh and using a food processor, process it until the texture is smooth. You now have fresh homemade pumpkin purée that you can use as you choose! Store in a covered container or put in your freezer to be used later.
Ingredients
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- To start, preheat your oven to 350F. Using a baking sheet, line it with parchment paper and set it aside.
- Next, you need to slice the pumpkin in half lengthwise, remove the seeds {clean and roast those bad boys for a delicious and nutritious treat} and the fibrous strands {or the brains-as most like to call them}. Then slice the halves in half. Continue to cut pieces until you can fit them on your baking sheet. Using a spoon remove the remaining fibrous strands from the pumpkin. You want them almost smooth.
- Arrange the pumpkin pieces on the sheet pan. Roast the pumpkin for 45 minutes, or until the skin is soft and easy to remove from the flesh. TIP: Use a pairing knife while removing the skin to make sure you get as much pumpkin flesh as possible.
- Scoop out the flesh and using a food processor, process it until the texture is smooth. You now have fresh homemade pumpkin purée that you can use as you choose! Store in a covered container or put in your freezer to be used later.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
