Elevate your fall baking with this incredibly simple and versatile Homemade Pumpkin Puree! This recipe transforms fresh pumpkins into a smooth, flavorful puree perfect for pies, soups, and more.
Why You’ll Love Making Your Own
- Fresh and Flavorful . Made from fresh pumpkins, it delivers a rich, natural flavor.
- Easy to Make . Simple steps make it easy for anyone to prepare.
- Versatile . Perfect for pies, breads, soups, and more.
Making your own pumpkin puree is not only cost-effective but also ensures you have the freshest and most flavorful base for all your fall recipes.
Is Pumpkin Puree The Same As Canned Pumpkin?
While they are similar and often interchangeable, pumpkin puree made from scratch can offer a fresher taste and more control over the final product, whereas canned pumpkin is a convenient and consistent option.
Is Pumpkin Puree Cooked Or Raw?
Pumpkin puree is cooked, not raw. The process of making it involves cooking the pumpkin to soften its flesh, which is then blended into a smooth consistency.
The cooking process not only softens the pumpkin but also enhances its natural sweetness and flavor, making it perfect for use in recipes.
Ingredients You’ll Need
- Fresh Pumpkin - The star ingredient, providing natural sweetness and flavor.
- Salt (optional) - Enhances the natural flavors of the pumpkin.
How To Make Pumpkin Puree
- Select the Right Pumpkin . Choose small sugar pumpkins or pie pumpkins for the best flavor and texture.
- Cut and Clean . Cut the pumpkin in half and scoop out the seeds and stringy bits.
- Preheat the Oven . Preheat your oven to 375°F.
- Prepare for Roasting . Place the pumpkin halves cut side down on a baking sheet lined with parchment paper.
- Roast . Roast in the preheated oven for 45-60 minutes, or until the pumpkin flesh is tender and easily pierced with a fork.
- Cool and Scoop . Let the roasted pumpkin cool slightly, then scoop the flesh into a food processor.
- Puree . Blend until smooth. If the puree is too thick, you can add a bit of water to achieve the desired consistency.
- Strain (optional) . For an even smoother texture, strain the puree through a fine mesh sieve.
Tips And Tricks
Making your own pumpkin puree can be a rewarding and simple process if you follow a few key tips and tricks. Here’s how to ensure you get the best results:
- Choose the Right Pumpkin . Sugar pumpkins are ideal due to their sweet flavor and smooth texture.
- Roast for Richer Flavor . Roasting brings out the natural sweetness and intensifies the pumpkin flavor.
- Avoid Watery Puree . If your pumpkin is very watery after blending, strain it through a cheesecloth or fine mesh sieve.
Variations
Creating variations of homemade pumpkin puree can add unique flavors and textures to your recipes, making them even more versatile and enjoyable. Here are some creative ways to customize it:
- Spiced - Add a touch of cinnamon, nutmeg, or pumpkin pie spice to the puree.
- Sweetened- For a dessert-ready base, blend in a bit of maple syrup or honey.
- Savory- Add a pinch of salt and some garlic powder for a savory twist.
What To Use Pumpkin Puree For
Pumpkin puree is a versatile ingredient that can be used in a variety of sweet and savory dishes. Here are some delicious and creative ways to use it:
- Pumpkin Pancakes Add pumpkin puree to your pancake batter for a seasonal twist.
- Pumpkin Smoothies - Blend it with yogurt, banana, and spices for a healthy, fall-flavored smoothie.
- Pumpkin Cheesecake - Mix it into your cheesecake batter for a rich and creamy dessert.
- Pumpkin Oatmeal - Stir it into your morning oatmeal along with spices and sweeteners.
How Long Does It Last?
Properly storing your homemade pumpkin puree in the refrigerator can extend its shelf life and ensure it stays fresh for your recipes. Remember to keep it in an airtight container and use it within 5 to 7 days.
Can You Freeze It?
Frozen pumpkin puree can last for up to 3 months in the freezer. It may still be safe to eat beyond this period, but the texture and flavor might not be as good.
More Perfect Pumpkin Recipes
- Pumpkin Mousse
- No Bake Pumpkin Pie
- Pumpkin Banana Bread
- Low Carb Pumpkin Bars
- Gluten Free Pumpkin Bread
Homemade Pumpkin Puree | How To Make Pumpkin Puree
Ingredients
- ▢ 1 4-6 pound Pumpkin , halved, strings and seeds roved
- ▢ 1 tsp Kosher Salt , optional
Instructions
- Select the Right Pumpkin . Choose small sugar pumpkins or pie pumpkins for the best flavor and texture.
- Cut and Clean . Cut the pumpkin in half and scoop out the seeds and stringy bits.
- Preheat the Oven . Preheat your oven to 375°F.
- Prepare for Roasting . Place the pumpkin halves cut side down on a baking sheet lined with parchment paper.
- Roast . Roast in the preheated oven for 45-60 minutes, or until the pumpkin flesh is tender and easily pierced with a fork.
- Cool and Scoop . Let the roasted pumpkin cool slightly, then scoop the flesh into a food processor.
- Puree . Blend until smooth. If the puree is too thick, you can add a bit of water to achieve the desired consistency.
- Strain (optional) . For an even smoother texture, strain the puree through a fine mesh sieve.
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Homemade Pumpkin Puree | How To Make Pumpkin Puree
Ingredients
- 1 4-6 pound Pumpkin halved, strings and seeds roved
- 1 tsp Kosher Salt optional
Instructions
- Select the Right Pumpkin . Choose small sugar pumpkins or pie pumpkins for the best flavor and texture.
- Cut and Clean . Cut the pumpkin in half and scoop out the seeds and stringy bits.
- Preheat the Oven . Preheat your oven to 375°F.
- Prepare for Roasting . Place the pumpkin halves cut side down on a baking sheet lined with parchment paper.
- Roast . Roast in the preheated oven for 45-60 minutes, or until the pumpkin flesh is tender and easily pierced with a fork.
- Cool and Scoop . Let the roasted pumpkin cool slightly, then scoop the flesh into a food processor.
- Puree . Blend until smooth. If the puree is too thick, you can add a bit of water to achieve the desired consistency.
- Strain (optional) . For an even smoother texture, strain the puree through a fine mesh sieve.
Homemade Pumpkin Puree | How To Make Pumpkin Puree https://twosleevers.com/homemade-pumpkin-puree/
If you’re craving the irresistible flavors of spinach and artichoke dip but want something heartier, you’re in for a treat! Learn how to make the most delicious Spinach Artichoke Chicken. You’ll enjoy tender chicken breasts smothered in a creamy spinach and artichoke dip, creating a comforting and satisfying meal.
What Makes This Chicken Extra Special?
- Satisfying . This dish combines the richness of spinach and artichoke dip with tender chicken breasts, making it a filling and satisfying meal.
- Easy . With simple ingredients and easy steps, you can have this delicious dish on the table in no time.
- Versatile . Serve it with your favorite sides like rice, pasta, or salad for a complete meal the whole family will love.
Is Spinach Artichoke Chicken Good?
Yes, Spinach Artichoke Chicken is incredibly delicious and a favorite among those who love the classic dip. The creamy spinach and artichoke topping pair perfectly with the juicy chicken, creating a mouthwatering flavor experience.
Ingredients You’ll Need
- Chicken Breasts - Use boneless, skinless chicken breasts for this recipe. They provide a blank canvas for the flavorful spinach and artichoke topping.
- Frozen Chopped Spinach - Thawed and well-drained frozen chopped spinach adds vibrant color and nutritious greens to the dish.
- Artichoke Hearts - Canned or jarred artichoke hearts, drained and chopped, add a unique texture and tangy flavor to the topping.
- Sun Dried Tomatoes - Adds a hint of sweetness and a pop of color.
- Cream Cheese - Softened cream cheese creates a rich and creamy base for the spinach and artichoke mixture.
- Mayonnaise - Adds creaminess and helps bind the ingredients together.
- Sour Cream - Provides tanginess and richness to the topping.
- Parmesan Cheese - Grated Parmesan cheese adds savory depth of flavor and helps thicken the topping.
- Garlic - Minced garlic adds aromatic flavor to the spinach and artichoke mixture.
- Salt and Pepper - Season to taste with salt and pepper for a perfectly balanced dish.
How To Make Spinach Artichoke Chicken
- Preheat the Oven . Preheat your oven to 375°F and lightly grease a baking dish.
- Prepare the Chicken . Season the chicken breasts with salt and pepper, then place them in the prepared baking dish.
- Make the Spinach Artichoke Topping . In a mixing bowl, combine the thawed and drained chopped spinach, chopped artichoke hearts, sun dried tomatoes, softened cream cheese, mayonnaise, sour cream, grated Parmesan cheese, minced garlic, salt, and pepper. Mix until well combined.
- Top the Chicken . Spoon the mixture evenly over the seasoned chicken breasts, spreading it to cover each piece completely.
- Bake . Transfer the baking dish to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the topping is golden and bubbly.
- Serve . Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. Garnish with additional grated Parmesan cheese and chopped fresh parsley if desired.
Tips And Tricks
Here are some tips and tricks for making Spinach Artichoke Chicken:
- Pat the chicken dry . Before cooking the chicken breasts, make sure to pat them dry with paper towels. This helps to ensure a better sear and prevents excess moisture, which can affect the texture of the chicken.
- Season generously. Season the chicken breasts with salt, pepper, and any other desired seasonings before cooking. This adds flavor to the chicken itself and enhances the overall dish.
- Finish under the broiler . For an extra crispy and golden topping, place the cooked chicken under the broiler for a few minutes until the cheese is bubbly and lightly browned.
Variations
Here are some tasty variations for Spinach Artichoke Chicken:
- Stuffed Chicken - Instead of topping the chicken breasts with spinach and artichoke mixture, try stuffing them. Slice a pocket into each chicken breast and stuff with a mixture of sautéed spinach, artichokes, cream cheese, and Parmesan. Secure with toothpicks, then bake or grill until cooked through.
- Creamy Sauce - Create a creamy sauce to serve with the chicken by combining sautéed spinach, artichokes, garlic, cream, and Parmesan cheese. Pour the sauce over grilled or baked chicken breasts for a rich and decadent twist.
- Pesto Spinach Artichoke Chicken - Add a burst of flavor by mixing pesto into the spinach and artichoke mixture. Spread pesto on top of each chicken breast before adding the spinach and artichoke mixture for an extra layer of flavor.
What To Serve With Spinach Artichoke Chicken
When serving Spinach Artichoke Chicken, you can complement its rich and flavorful profile with a variety of side dishes. Here are some delicious options to consider:
- Mashed Potatoes - Creamy mashed potatoes flavored with garlic pair beautifully with the creamy spinach topping.
- Roasted Vegetables - Roasted vegetables such as carrots, Brussels sprouts, or asparagus provide a savory and nutritious accompaniment to the dish.
- Quinoa - Nutty quinoa makes a wholesome and protein-rich side dish that balances the richness of the chicken.
- Caesar Salad - A classic Caesar salad with crisp romaine lettuce, Parmesan cheese, and homemade dressing adds a refreshing contrast to the creamy chicken.
How Long Does It Last?
Spinach Artichoke Chicken can typically be stored in the refrigerator for up to 3 to 4 days when properly stored in an airtight container or wrapped tightly with plastic wrap.
Can You Freeze It?
Yes, this chicken can be frozen for later enjoyment. Prepare the dish as directed but do not bake it. Instead, cover the baking dish tightly with aluminum foil and freeze for up to 2-3 months.
When ready to enjoy it, thaw overnight in the refrigerator and bake as directed.
More Low Carb Chicken Recipes
- Instant Pot Butter Chicken
- Low Carb Chicken and Broccoli
- Chicken Tikka Bites
- French Onion Chicken
- Chicken Broccoli Casserole
- Bruschetta Chicken
Spinach Artichoke Chicken Recipe | Spinach Dip Chicken
Ingredients
- ▢ 4 Boneless Skinless Chicken Breasts
- ▢ 1 cup Frozen Chopped Spinach , defrosted
- ▢ 1 cup Artichoke Hearts , chopped
- ▢ 1/4 cup Sun Dried Tomatoes
- ▢ 4 ounces Cream Cheese
- ▢ 1/4 cup Mayonnaise
- ▢ 1/4 cup Sour Cream
- ▢ 1/2 cup Shredded Parmesan Cheese
- ▢ 2 cloves Garlic , minced
- ▢ 1/2 tsp Kosher Salt
- ▢ 1/4 tsp Ground Black Pepper
Instructions
- Preheat the Oven . Preheat your oven to 375°F and lightly grease a baking dish.
- Prepare the Chicken . Season the chicken breasts with salt and pepper, then place them in the prepared baking dish.
- Make the Spinach Artichoke Topping . In a mixing bowl, combine the thawed and drained chopped spinach, chopped artichoke hearts, sun dried tomatoes, softened cream cheese, mayonnaise, sour cream, grated Parmesan cheese, minced garlic, salt, and pepper. Mix until well combined.
- Top the Chicken . Spoon the mixture evenly over the seasoned chicken breasts, spreading it to cover each piece completely.
- Bake . Transfer the baking dish to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the topping is golden and bubbly.
- Serve . Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. Garnish with additional grated Parmesan cheese and chopped fresh parsley if desired.
