Over the last month or so, I cooked up tons of homemade pumpkin puree from the 3 large pie pumpkins we received from our CSA. Here is what I did to prepare it:
- Rinse your pumpkin well. Cut in half and scoop out the seeds. Clean the seeds, put on a tray, salt them, and bake at 425 for 10-15 minutes until they are nicely browned. My husband loves to snack on pumpkin or squash seeds, I roast them every time I use a winter squash.
- Cut pumpkin into chunks, about 3"x3" or so. A good size to layer in a large crock pot.
- Put a bit of water in the bottom of a large crock pot, maybe a cup or so. Layer in your pumpkin chunks. The pumpkin I used in these pictures was so big, I had to get 2 crock pots going.
- Cook on low for about 8 hours. Your crock pot may run a bit hotter or cooler, check for doneness at maybe 6 hours. The flesh will become fork tender and well cooked.
- Let cool enough to handle. Scrape the flesh from the skin into a measuring cup. One can of pumpkin puree = 1.5 cups. I measure 3 cup portions into a quart freezer bag. This way I know I have the equivalent of 2 cans of pumpkin in each bag.
- Freeze, then defrost and use as needed throughout the year. My big pumpkin yielded about 12 cups of puree.
My favorite way to use this is in Protective Diet (PD) Not-Yo Cheeze Sauce. This is a delicious healthy vegan cheese sauce that I use over nachos, on tostadas, over potatoes, mixed with brown rice & broccoli for Cheezy Broccoli Rice (our dinner last night). It is a great recipe and it is FREE along with over 100 other delicious comfort food favorites on Protective Diet. Just create an account and you will have access to these recipes. Simon & I basically live on PD recipes and love them.
I hope you are having a great weekend and are looking forward to the holidays however you celebrate. We will be cooking up a healthy whole foods plant based FEAST on Christmas Day. I will share pictures and recipes from our Christmas meal next week.