As I mentioned earlier this week – my kitchen is finally finished! Which means I can actually use it, and get around to today’s blog post which I’ve been waiting 11 weeks for :/  It’s a bit later than I usually would – although according to Facebook, I got after it at pretty much exactly the same time last year.

I’m talking about turning my Halloween/Thanksgiving pumpkins into pumpkin puree for holiday tasty treats. But before we get to that, I promised you pictures of our finished renovation!

kitchen after 1

kitchen after 2

kitchen after 3

kitchen after 4
The kitchen wasn’t the only thing that got a makeover. Our entire first floor and the outside of the house did, too!

Here’s a few more of the living room, all decked out for Christmas:

living room after 3

living room after 2

living room after 1

 Moving on – making homemade pumpkin puree! It’s much easier than you imagined.

It’s such a waste to buy a bunch of pumpkins to decorate your front porch for Halloween or fall, in general, and then just toss them in the trash. Pumpkins will last on your front porch for a lot longer than you think, and that means when they’ve served their decorative purposes, you can then puree them and make pies, soup, or whatever pumpkin treat turns you on.

Some folks will tell you that you should use a specific kind of pumpkin to make pies, but that’s not necessarily true. I’ve always used the green heirloom pumpkins and they pie up just fine. 🙂



STEP 1: Preheat your oven to 325 degrees. Cut the pumpkin in half, or quarters if it means it fits in your oven better. My new oven is a wall oven so it’s quite a bit smaller than the old standard. Scrape out the seeds.

You can save your seeds to grow more pumpkins the next year (I’m obsessed with growing pumpkins, but squash boring larvae usually destroy them before I can ever get a decent sized one) or you can toast them up and season them – sweet or salty – and eat them, if you prefer.


STEP 2: Cover the flesh with aluminum foil and place them on a baking sheet, face-up. Bake for up to two hours (until the pumpkin flesh is soft).


STEP 3: Pull them out of the oven when they’re done. You’ll see some water settling in the cavity. Drain it out. Scrape the flesh into a bowl with a spoon. If you don’t have a cheesecloth handy to strain the puree after it’s been blended, you might want to let your pumpkin scrapings sit in a colander for a bit to let as much of the water drain off as possible.


STEP 4: I recommend using a handheld blender to puree your pumpkin, but if you don’t have one, a regular blender or food processor will due. You just may have to be sure to stop every once in a while to stir so there’s no chunks left.

You’ll see water continue to settle on top and around the pumpkin puree. I recommend straining that off with a cheese cloth, if possible.

STEP 5: Set aside what you want to cook immediately. The rest can be stored in the freezer for up to six months for tasty pumpkin treats all winter long 🙂

Wondering what you’re going to do with all of that pumpkin puree? Pumpkin flavor all the things, of course.








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