Homemade Pumpkin Puree Recipe (+ One Minute Video Demo)Updated: July 30, 2018 Dessert Recipes, Holiday Cooking Tips (aired on NBC), Side Recipes, Vegetarian Recipes, Videos
The 5 clips I filmed for the show are airing each weekday – one each day – through Thanksgiving.
This “Turkey Tips” series shows simple things you can do while preparing your Thanksgiving meal to make it more enjoyable, tasty, and – of course – nutritious!
The very first Turkey Tip clip is below. Please be sure to click over to Gayle Guyardo’s Facebook page and like her fan page as a thank you for taking the initiative to get some very basic Traditional Cooking methods on TV.
Gayle’s passion is empowering Mothers and what better way to empower them than by showing them how to be as healthy and vital as they can be by taking back their kitchens from an overwhelming dependence and domination by Big Food who care only for the bottom line and not one whit about their health or that of their children?
I am very hopeful that many folks seeing these very short clips will be intrigued by the concept of Traditional Diet and will be motivated to learn more!
To view all the Holiday Turkey Tips I filmed for the NBC News Channel 8 Today show, click here.
Homemade Pumpkin Puree (Video Tutorial)
How to Make Homemade Pumpkin Puree
Recipe of the one minute video tutorial above on how to make pumpkin puree for the best tasting, most nutritious holiday recipes for family and guests.
- 1 pumpkin large, preferably organic and seasonal
- 1 cup filtered water
Cut the pumpkin in half and remove the seeds. Preheat oven to 400 F/ 204 C.
Bake, skin side up in a glass pan filled with 1 inch of filtered water for one hour.
Remove from oven, cool slightly, and then scoop out the softened, cooked pumpkin flesh into a bowl.
Puree with a handheld blender or in a food processor until smooth.
Use immediately in recipes of choice or freeze in 1 pint or quart containers for easy thawing/baking later.
Recipes Using Homemade Pumpkin Puree
Here are a few recipes ideas for using freshly made pumpkin puree.
Sarah, The Healthy Home Economist
The Healthy Home Economist has been a Nutrition Educator since 2002. She has served on the Board of Directors for the Nutrition nonprofit the Weston A. Price Foundation since 2011.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.