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How to Make Your Own Pumpkin Puree & Pumpkin Face Scrub

How to Make Your Own Pumpkin Puree

I have so many favorite dishes at Thanksgiving, but you just can’t beat a good pumpkin pie! I’m usually a little intimidated by baking in general, but after finding this fool-proof pie crust recipe (and this gluten-free pie crust,) I’m ready to tackle the perfect filling! And what better way to start than making my own pumpkin puree? I had never cooked a whole pumpkin before, but it turns out it’s as easy as cooking any other type of squash!

How to Make Your Own Pumpkin Puree

I used a sugar pie pumpkin, but any pumpkin meant for baking will work. They are quite a bit smaller than the pumpkins we use for jack-o-lanterns, so they are a lot easier to work with! First, you’ll want to cut the pumpkin in half, revealing the seeds and guts in the center. I cut off the stem, making a flat surface on top of the pumpkin, so that it didn’t roll around while I cut it.

Using an ice-cream scoop, or a large spoon, remove all the insides.

How to Make Your Own Pumpkin Puree

Now, chop the flesh of the pumpkin into even chunks and lay them on a baking sheet – flesh side up! I sprinkled a little salt on the pumpkin at this point.

Bake the pumpkin pieces for about 45 minutes in a 350 degree oven, or until you can easily pierce the pumpkin with a fork.

How to Make Your Own Pumpkin Puree

Let the pumpkin cool on the tray for a bit, then cut the skin off the flesh.

Finally, transfer the pieces to your Blendtec blender or a food processor. I could only fit half of my pumpkin pieces in the blender at once, so I had to blend in two batches. Start by pulsing the machine until it starts to come together, and continue blending until there are no big chunks and you have a smooth puree.

That’s all there is to it! Just cut, roast and blend. :-) I stuck my pumpkin puree in the freezer, so it’s ready to go for the best Thanksgiving pumpkin pie ever!

And don’t forget….pumpkin puree isn’t JUST for pie! Pumpkin has tons of antioxidants, beta-carotene, vitamins A and C; is packed with anti-inflammatory benefits and even boasts natural UV protectors!
How to Make Your Own Pumpkin Puree

After learning about how great it is for your skin, I just had to try this recipe for pumpkin face scrub!

How to Make Your Own Pumpkin Puree

Pumpkin Face Scrub

  • 2 Tablespoons Pumpkin Puree
  • 2 Tablespoons Plain, Unsweetened Yogurt
  • 1 Tablespoon Coconut Cream (the solid on top of coconut milk in the can)
  • 1 Tablespoon ground oats or almonds

How to Make Your Own Pumpkin Puree

Mix the ingredients in a Blendtec Twister Jar, or just whisk them up in a bowl. Spread the mixture on your face and let it sit for 5-10 minutes. Then, standing above a sink or trash can, gently scrub the mixture in small circles, using the ground oats to exfoliate your skin. My face felt so soft afterwards, and smelled so delicious! :-)

DIY Pumpkin Face Scrub

What’s your favorite way to use pumpkin puree?

How to Make Your Own Pumpkin Puree

Pumpkin Puree

Jill Nystul
I’m usually a little intimidated by baking in general, but after finding this fool-proof pie crust recipe (and this gluten-free pie crust,) I’m ready to tackle the perfect filling! And what better way to start than making my own pumpkin puree? I had never cooked a whole pumpkin before, but it turns out it’s as easy as cooking any other type of squash! Just cut, roast and blend. :-)
5 from 3 votes
Prep Time 15 minutes
Cook Time 55 minutes
Cooling 5 minutes
Total Time 1 hour 10 minutes
Course Condiment
Cuisine American
Servings 3
Calories 117 kcal

Ingredients
  

  • 1 Sugar-pie Pumpkin
  • Salt

Instructions
 

  • Cut the pumpkin in half, revealing the seeds and guts in the center.
  • Cut off the stem, making a flat surface on top of the pumpkin, so that it doesn't roll around while you cut it.
  • Using an ice-cream scoop, or a large spoon, remove all the insides.
  • Now, chop the flesh of the pumpkin into even chunks and lay them on a baking sheet – flesh side up! I sprinkled a little salt on the pumpkin at this point.
  • Bake the pumpkin pieces for about 45 minutes in a 350 degree oven, or until you can easily pierce the pumpkin with a fork.
  • Let the pumpkin cool on the tray for a bit, then cut the skin off the flesh.
  • Transfer the pieces to your Blendtec blender or a food processor.
  • Start by pulsing the machine until it starts to come together, and continue blending until there are no big chunks and you have a smooth puree.

Nutrition

Calories: 117kcalCarbohydrates: 29gProtein: 4gSodium: 4mgPotassium: 1541mgFiber: 2gSugar: 12gVitamin A: 38590IUVitamin C: 40.8mgCalcium: 95mgIron: 3.6mg

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Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Beauty Tips

  • I have always had a hard time cutting up a pumpkin, not a lot of strength in my arms and hands. Last year I tried something different that worked really well. I gave up using pie pumpkins several years ago because you got so little for your work. So with a regular pumpkin from Walmart, I first washed the outside of the pumpkin really well. I put it on a jelly roll pan and baked it for 2-3 hours till it started slumping over on itself. I removed it from the oven and let it cool till it was easy to handle. I cut it, scrapped off the seeds and removed the pulp with an ice cream scoop. I pureed it with a blender, drained and froze the puree. This was so much easier that I did several pumpkins this way. I really can’t tell the difference between using the big pumpkins and the sugar pumpkins as far as taste goes. Do you think the big companies use those tiny pumpkins?

  • Start with a PIE pumpkin. Slice off top and bottom ends.
    Cut the pumpkin in half; place the half flat on a cutting board and cut into 3 length-wise wedges. Remove the pulp and seeds {seeds can be rinsed and baked. Boil the seeds, like boiling potatoes or ice with salted water,with salt: 1/2 cup seeds to 2 cups boiling water to 1 to 2 teaspoons salt. The salt gets inside the shell to flavor the seed. Drain well.}
    Season the 6 wedges with savory seasoning, garlic salt or favorite salad seasoning blend OR with pumpkin pie spice sprinkled right on the pulp.
    Wrap each wedge in aluminum foil. Put on baking sheet and bake at 375 degrees for 35 to forty minutes; the wedges are steaming in the foil and the seasoning gets into the pumpkin flesh. They are done when the fork or spoon cuts through the pulp.
    Let cool and unwrap the wedges. Steaming loosens the skin/rind and it slips off the pumpkin pulp. Separate the savory pumpkin pulp from the cinnamon flavored and store in refrigerator for 10 days or freeze. Use ‘savory’ in soups, stews or crock-pot recipes; the pumpkins melts into the dish. Use ‘pumpkin-pie spiced’ for baking recipes.
    The pumpkins seeds spread out on a piece of parchment or foil can bake on the same baking sheet But only 10 minutes. The seeds burn easily. The seeds can tossed in a bowl with a teaspoon of oil before spreading on the parchment. Small seeds from the pie pumpkin can be eaten whole or cracked.

  • We don’t usually purée our pumpkins. At this time of year we use the canned kind for all sorts of yummy goodies- pumpkin bread. I also made an easy cookie recipe with the pumpkin and sugar cookie dough.

  • I have been puréeing and freezing pumpkin for many years. I freeze it in 2 Cup lots which makes it easy for measuring for baking pies, breads, muffins, cookies, etc. Soups, and sauces are also tasty made with pumpkin puree.
    A hint: make enough to freeze for Christmas Pumpkin Pie and you’ll be surprised at how good it tastes then.

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