Fall is the perfect time for everything pumpkin! Pumpkin bread just so happens to be one of my favorites, especially with homemade pumpkin purée! It’s such a joy to use real pumpkins instead of depending on canned pumpkin with questionable ingredients.
We planted our very own sweet sugar pie pumpkin seeds this year and harvested about eight pumpkins!
How To make Homemade Pumpkin Puree
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Preheat oven to 350°
Wash your pumpkin and cut in half (I like to use a serrated knife).
Scoop the insides out into a colander using an ice cream scoop.
While your pumpkin is baking, separate your pumpkin seeds and get ready to roast them!
Place pumpkin halves face down with about 1/4 inch water on the cookie sheet.
Bake at 350° for 45 minutes to one hour.
Remove from oven and let cool.
Use an ice cream scoop to scoop out the soft pumpkin and place directly in the Vitamix.
This is what your pumpkin will look like when you’re done.
Start Vitamix on variable 1 and raise to variable 5 for 30 seconds (or until smooth) using the tamper.
You did it! You now have Pumpkin Purée!
Go ahead and cook some wonderful pumpkin bread or your favorite pumpkin treat!
No time for that? Scoop pumpkin purée into freezer safe bags for later use. I usually pre-measure one cup into each freezer bag as my favorite pumpkin bread recipe calls for one cup of pumpkin purée.
I’m on the lookout for a great deal on sweet sugar pie pumpkins so we can stock our freezer with pumpkin purée!
What is your favorite way to use pumpkin?
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