By Maria Marlowe • Originally published on MariaMarlowe.com
Skip the canned pumpkin with this easy recipe, ready in less than 30 minutes.
Why not canned pumpkin?
Canned foods are convenient, but fresh is best. If you plan to use pumpkin in your baking or cooking this fall, consider making your own fresh pumpkin puree. Its simple and is much more vibrant and flavorful versus canned, plus, you don’t have to worry about the concerns associated with canned foods.
Tip from The Real Food Grocery Guide:
Most canned foods contain BPA, an endocrine disruptor associated with hypertension and other health problems. But, don’t pick up the BPA-free can so fast! The chemicals commonly used as an alternative in BPA-free cans, typically BPS and BPC, have been found to have a similar (or worse) effect as BPA. So, you may want to avoid canned food when you can!
How to use pumpkin puree
This pumpkin puree recipe is super versatile. You can use it anywhere you would use canned pumpkin, such as pies, sauces, and desserts. But it doesn’t stop there. I’ve found even more uses for it, like adding it to curry, turning it into pasta sauce, and sneaking it into breakfast bowls.
One old fave is this pumpkin cheesecake, and I love sautéeing pumpkin puree simply with onion and chillis then stuffing it in an organic, sprouted corn tortilla for a vegan quesadilla (inspired by my fave LA restaurant, Gracias Madre).
Pumpkin health benefits
One cup of mashed, cooked pumpkin provides well over 200% of your daily recommended Vitamin A intake. Vitamin A is a beauty food that helps combat acne and supports healthy vision.
It also provides 11% of your recommended daily value of fiber.
Pumpkin puree can be used as a replacement for butter or oil in baking recipes.
Why you should use sugar pie pumpkins
Be sure to purchase sugar pie pumpkins, not the huge decorative ones. Sugar pie pumpkins aren’t really very sweet, but they are intended for and better suited to cooking.
How to make pumpkin puree from scratch
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