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Homemade Pumpkin Puree

November 21, 2017 - 8 Comments

Sometimes I like to pretend like I have my life together. And there's homemade pumpkin puree involved. I ignore the stacks of dishes with crusty food, the smell laundry piled in front of the washing machine, the kids with sticky bits of honey in between their fingers, and the compost sitting in front of my kitchen door waiting for it's trip to the chicken coop. 

Yes, let's pretend like those things don't exist. 

Fall Pumpkins | The Elliott Homestead (.com)

Instead, let's focus on more fun things! Like roasting pumpkins until their tender, scooping out their sweet flesh, and turning it into a sweet, luxurious pie. This is our first year hosting Thanksgiving at Cottage Hill. And because I could, I decided to go all-out and source the majority of our food from our farm and other local farmers. It'll be a bit different than my family is used to. Here's to hoping they don't regret their decision to let me feed them. 

We've been preparing for the coming days by glittering leaves, putting fresh candles in the holders, and pouring wine. And not necessarily in that order. 

But what were we talking about again? Oh yes, homemade pumpkin puree. For those times when you have thirty extra seconds and would enjoy scooping pumpkin more than opening a can. 

Homemade Pumpkin Puree | The Elliott Homestead (.com)

Homemade Pumpkin Puree

There are good pumpkins for turning into pumpkin puree and better pumpkins for turning into pumpkin puree. Generally, the smaller to medium sized pumpkins still have dense flesh – so go for them.

 1. We're going to start by cutting the top and the bottom of the pumpkins. Chop, chop, my friends. 

Pumpkins | The Elliott Homestead (.com)

 2. From there, quarter each of the pumpkins into… well, quarters. Right? Quarters is four. So cut it into four pieces. Or four quarters. Or quarters, really. You still with me? 

Quartered Pumpkins | The Elliott Homestead (.com)

 3. Use a spoon to scoop out all of the seeds and weird little stringy stuff that clings around the seeds (you can roast and eat them later!… or feed these to your animals… they're great dewormers!… sorry for saying dewormer in a food post.). 

Scooping Pumpkins | The Elliott Homestead (.com)

 4. Set all of the pumpkin quarters onto a baking tray and place in a 375 degree oven for 40-50 minutes, until the pumpkin is fork tender. Remove it from the oven after this time and let it cool. 

Roasted Pumpkins | The Elliott Homestead (.com)

 5. Whip out your spoon again, once the pumpkin has cooled, and scoop the flesh away from the skin.  Discard the skin and keep that soft, sweet flesh. 

Peeling Pumpkins | The Elliott Homestead (.com)
Pumpkin Puree | The Elliott Homestead (.com)

 6. Pop the pumpkin puree into your food processor or high-powered blender (or heck, use your potato masher) and blend until silky smooth. You can add a few tablespoons of water, if need be, but error on the side of less water. Water dilutes flavor, baby. So error on the side of less of it. You with me still? 

Smooth Pumpkin Puree | The Elliott Homestead (.com)

 7. Scoop the smooth, perfect pumpkin puree into a jar and stick it into the fridge until you need it for your pies (or you can freeze it in a plastic bag if you're doing this way in advance). Totally up to you, man.  

Easy Homemade Pumpkin Puree | The Elliott Homestead (.com)

Here's what I know. There's a pumpkin pie that needs to be made with my name on it. There's also a turkey, mashed potatoes, whiskey-glazed carrots, bacon and green beans, butternut squash soup, beef wellington, greens, cured meats, cheeses, fruits, nuts, cocktails, and chocolate mousse with my name on it as well. So on that note, I suppose it's time to stop editing photos and start drinking coffee so I can accomplish that list above, huh? 

I'm tired. 

Snap out of it, Shaye! There is puff pastry to be made! 

I'm still tired. 

Time to espresso. Have a WONDERFUL Thanksgiving, my friends!

And don't forget to tune into Food Network @ 12:30 pm EST for the premiere of our show, ‘Homestead Table'.

And Amen. 

Print Recipe

Homemade Pumpkin Puree

Ingredients

  • pumpkins

Instructions

  • We're going to start by cutting the top and the bottom of the pumpkins. Chop, chop, my friends. 
  • From there, quarter each of the pumpkins into… well, quarters. Right? Quarters is four. So cut it into four pieces. Or four quarters. Or quarters, really. You still with me? 
  • Use a spoon to scoop out all of the seeds and weird little stringy stuff that clings around the seeds (you can roast and eat them later!… or feed these to your animals… they're great dewormers!… sorry for saying dewormer in a food post.). 
  • Set all of the pumpkin quarters onto a baking tray and place in a 375 degree oven for 40-50 minutes, until the pumpkin is fork tender. Remove it from the oven after this time and let it cool. 
  • Whip out your spoon again, once the pumpkin has cooled, and scoop the flesh away from the skin.  Discard the skin and keep that soft, sweet flesh. 
  • Pop the pumpkin puree into your food processor or high-powered blender (or heck, use your potato masher) and blend until silky smooth. You can add a few tablespoons of water, if need be, but error on the side of less water. Water dilutes flavor, baby. So error on the side of less of it. You with me still? 
  • Scoop the smooth, perfect pumpkin puree into a jar and stick it into the fridge until you need it for your pies (or you can freeze it in a plastic bag if you're doing this way in advance). Totally up to you, man.  
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Comments:

  1. Donna

    November 22, 2017 at 6:41 am

    Shaye, I am so excited to watch your show. I have been reading your blog for years. I have always loved the honesty you put into it and openness of your posts. I can’t wait to see you on tv. It will be like watching an old friend (even if we haven’t really met). God bless.

    Reply
  2. Karla

    November 22, 2017 at 12:29 pm

    After cutting off the tops and bottoms, I cut pumpkins in half, scoop out the innards (a melon baller comes in handy here), put cut side down in a pan with an inch or so of water, then cook. If you want your puree a bit less watery, strain through a coffee filter. Voila! I love fresh pumpkin puree.

    Reply
    • Ann

      November 25, 2017 at 2:24 am

      I make my pumpkin puree the 1/2 way too, but I wonder if the quarter wakes it easier to scoop out?

      Reply
  3. Ann

    November 25, 2017 at 2:23 am

    From reading some of your blog – pulled in when I googled “raising pigs”, read about Sal, your kids, your pregnancy, your amazing husband, and Sal’s “replacement” – I so wish I had cable TV to watch your show but alas I only have limited internet at work and some at the public library but had to say ‘Hello’ and ‘ I amwishing you great things with it all’! How was your Thanksgiving?

    Reply
  4. Lin

    November 25, 2017 at 5:46 pm

    Shaye, I DVR’d your show and watched it as Bama was breaking our heart in the 4th of the Iron Bowl. I watched and thought … “I know her”. I have read your blog since 2013. I am so proud of you and your family. God is in the midst. He is blessing you all each step of the way. I’ll be watching every episode and cooking your wonderful food. Congratulations again. The show was fun. You gave great tips and told nice stories. You also made it all look easy to prepare.

    Reply
  5. Sheila

    November 26, 2017 at 6:19 am

    I watched your show yesterday on Food Network and loved it. However, I do not see any more shows listed for the next 2 weeks. When will your show be on again?

    Reply
  6. Melissa Hart

    November 29, 2017 at 2:30 pm

    I saw your show the other day and truly enjoyed it! I have always loved the concept of homesteading and would love to see more of your farm along with the delicious food. Good luck with your show-hope to see more episodes soon!

    Reply
  7. Jackie

    December 5, 2017 at 2:24 am

    I loved your show! I love reading your blog, but there is so little to watch on TV that is happy and wholesome, that it is nice to have something to watch that is… and I love the cooking and recipes too… So I do hope you do more episodes.

    Reply

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