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Healthy Home Economist / Archives / Holiday Cooking Tips (aired on NBC) / Homemade Pumpkin Puree Recipe (+ Video)

Homemade Pumpkin Puree Recipe (+ Video)

by Sarah Pope / Affiliate Links ✔

Jump to Recipe

Homemade pumpkin puree is more flavorful than canned or jarred versions. It also offers much more nutrition and is easily frozen for later use so that you never have to buy from the store again.homemade pumpkin puree in a bowl

The News Channel 8 Today Show, an NBC affiliate station in Tampa, Florida, recently aired my very first cooking clip.

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. 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 Recipe (+ Video Demo)
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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.

Course Dessert
Cuisine American
Prep Time 1 minute
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 cups
Calories 83 kcal

Ingredients

  • 1 pumpkin large, preferably organic and seasonal
  • 1 cup filtered water

Instructions

  1. Cut the pumpkin in half. Remove and set aside the fresh white pumpkin seeds for snacking. Preheat the oven to 400 F/ 204 C.

  2. Bake, skin side up in a glass pan filled with 1 inch of filtered water for one hour.

  3. Remove from oven, cool slightly, and then scoop out the softened, cooked pumpkin flesh into a bowl.

  4. Puree with a handheld blender or in a food processor until smooth.

  5. Use immediately in recipes of choice or freeze in 1 pint or quart containers for easy thawing/baking later.

Recipe Video

Nutrition Facts
How to Make Homemade Pumpkin Puree
Amount Per Serving (1 cup)
Calories 83 Calories from Fat 6
% Daily Value*
Fat 0.7g1%
Saturated Fat 0.4g2%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.1g
Sodium 12mg1%
Potassium 505mg14%
Carbohydrates 20g7%
Fiber 7.1g28%
Sugar 8.1g9%
Protein 2.7g5%
Vitamin C 10.2mg12%
Calcium 50mg5%
Iron 3.42mg19%
* Percent Daily Values are based on a 2000 calorie diet.

easy diy pumpkin puree in a bowl
Recipes to Try Using Fresh Pumpkin Puree!

Here are a few recipes ideas for using freshly made pumpkin puree.

  • Pumpkin Bread
  • Paleo Pumpkin Cookies
  • Traditional pumpkin soup
  • Pumpkin Pie
  • Pumpkin Pudding
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Category: Dessert Recipes, Holiday Cooking Tips (aired on NBC), Side Recipes, Vegetarian Recipes, Videos
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (13)

  1. Lori Schuetz via Facebook

    Dec 24, 2013 at 12:36 pm

    I bet you could do this with squash too! Ty!

    Reply
  2. Joy

    Nov 24, 2012 at 8:59 pm

    I can make this even easier. Wash the pumpkin – do not cut. Put it in a pan in the oven and bake until soft. Let cool. Half the pumpkin and scoop out the seeds and puree the flesh in a blender. No water this way, and everything is intact, it is easier to cut and remove the seeds. Make a pie using either buttermilk or kefir made with raw whole milk. The remaining puree can be frozen in 1 pie portions to use for pies throughout the year.

    Reply
  3. Carmen

    Nov 16, 2012 at 11:28 pm

    very cool! Congratulations!

    Reply
  4. Rachael

    Nov 16, 2012 at 4:09 pm

    Good idea, ease the SAD folks in gently with a simple pumpkin puree… next, BUTTER!

    Reply
  5. Cynthia

    Nov 16, 2012 at 3:04 pm

    OMG, Sarah! You are on the road to the Food Network or the Cooking Channel and teach those viewers what real food is all about. Congrats on breaking in! I am SO proud!

    Reply
  6. Pamela Duff

    Nov 16, 2012 at 12:26 pm

    You go Sarah! Looking (and being) so professional! Hmmm, it’s making me think about setting my sights higher! [Any tips on producing a high quality home video that you are willing to share?]

    Reply
    • Sarah, The Healthy Home Economist

      Nov 16, 2012 at 12:52 pm

      Get good lighting. That is the most important thing!

    • Darren Copple

      Nov 16, 2012 at 7:26 pm

      1) Steady surface to put the camera on. Table top or tripod.

      2) Good lighting as Sarah says is key. Too bright and there are shadows demons couldnt crawl out of. Not enough and peoples faces look gaunt and shallow.

      3) A lapel mic. The lapel mic plugs right into the camera. You can get a decent one for under $40. Or can go wireless and those have all kind of price range. As long as you’re not spiking the audio during the shoot it can be tweeked in the edit sfw.

      If you are going to do a static 1 shot (one camera) try to keep it under 40 or so seconds. Peoples eyes tend to wander a bit after that. Sarah’s piece was 46 seconds long so that was right on the cusp of needing a 2nd angle.

  7. RosalindaL

    Nov 16, 2012 at 12:24 pm

    Congratulations! This is wonderful news.

    Reply
  8. Sarah Kurtz

    Nov 16, 2012 at 11:49 am

    Sarah, is it all the same if you put it in a pot with a little bit of water on the stove?

    Reply
    • Sarah, The Healthy Home Economist

      Nov 16, 2012 at 12:52 pm

      I’ve tried the stovetop method and the pumpkin gets a little too mushy this way for my taste. The baked approach gives the best results I think.

  9. Nicole, The Non-Toxic Nurse

    Nov 16, 2012 at 11:33 am

    Way to go, Sarah! Keep up the good work in getting the real food message out there!

    Reply
    • Joe

      Nov 16, 2012 at 12:27 pm

      Nicole, Thank you very much for the ewg link.

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