Homemade Pumpkin Puree + Pumpkin Recipe Roundup

But after seeing so many pumpkin recipes floating around the blogosphere I opted to make homemade pumpkin puree because I did my first Jack O’ Lantern last year and wanted to try making homemade pumpkin puree this year. 

I read that carving pumpkin (the ones I used for carving) aren’t ideal for roasting and making homemade puree as it tends to be stringy but in my case it turned out fine (also this is my first time so I don’t know the difference). It was not as sweet and lacked that rich orange hue. Pie Pumpkin is recommended. This is what i did to puree:
– Cut pumpkin in half, scooped out the flesh (save the seed to roast it), cut them into wedges and roasted them at 375F for 45-60 minutes or until the skin shriveled and the pumpkin was fork tender.
– I used a blender but using food processor is okay. Blend until smooth and add couple tablespoon of water in between if it starts to look dry.
– If pureed pumpkin seems watery, use cheesecloth to strain extra water. Otherwise, store them in an airtight container in the refrigerator or freeze it for later use. 

If you guys are already pumpkinned out, I totally understand but it does not hurt to save or pin it for next year. Here are my favorites :

Pumpkin Muffins (I used 100% whole wheat and used only 1 cup of sugar). The boyfriend thought these were the best.

Pumpkin Mac n Cheese adapted from this vegan version but I used combination of nutritional yeast and part-skim mozzarella cheese. Also, I sneaked in some chopped spinach. Here’s my another favorite mac n’ cheese.

Pumpkin Spiced Donuts(picture from last year but cinnamon sugar is my absolute favorite). How cute are these mini ones with chocolate glaze? Donut Holes anyone?

Stuffed Shells with pumpkin sauce and kale; sauce can be used to make pasta/spaghetti dishes.

Vegan Pumpkin Brownies for your sweet tooth.