最も簡単な自家製かぼちゃピューレ（そして冷凍保存の方法！）

最も簡単な自家製かぼちゃピューレ（そして冷凍保存の方法！）

[Music] Today we’re going to be making pumpkin puree with some pie pumpkins for my yard. So, let’s get started. Of course, I had to wear my ‘9s Halloween sweater vest because, you know, we have to have a theme when we’re doing this. With pumpkin puree, you can technically use any pumpkin to make this. Now, if you really want like a nice sweet, regular tasting pumpkin puree that you would have in a pumpkin pie, you’re going to want to search for pie pumpkins at your grocery store or pumpkin patch or whatever. Just more of the small pumpkins. They’re packed more with flavor and they’re not as bland and they’re not as watery. So, when you have bigger pumpkins, they’re going to be more watery, which is fine. You just have to spend more time draining them um and just, you know, doing a little more of that process. So, it’s a little more extra work. And then you might need to add like a little sweetener to it, sugar, maple syrup, something like that versus the more smaller pumpkins. This is like a mediumsized pumpkin. So, I actually am going to use this today. And we’ll see if it actually really does taste different than these. So, let’s get started by cutting these up, getting the seeds out, and then we’re going to bake them. My little children are in the background playing with Play-Doh. So, that’s the wild sounds that are going on in the back. Anything to distract them for 5 minutes, right? And for those who have been with me for a while, you know, I love the nostalgic vibes and touches. So, we’re going to turn on a Halloween movie in the background just to add some, you know, spooky Halloween vibes while we roast these pumpkins. I joked in another video that the only like Halloween fall movie that I have is Casper, which I love Casper, but for next year, I need to definitely look more in the thrift stores for uh some fall movies. I do have the first Harry Potter. That’s kind of a fall one, but it’s also kind of Christmas. It depends which way you look at it. We had Matilda in there. My daughter loves Matilda. Okay, now that Casper’s on, we can finally get started. If you were doing this yourself, I don’t recommend painting the outside. My kids painted these. So, if you do this at home, maybe don’t do the painted ones. Since this is just for my family, I’m just going to do it. You could wash it off, too. But, um, that’s why some of these have paint on them. So, what you’re going to do first is you’re going to take your pie pumpkin and you’re going to have a sharp knife and you’re going to cut right down the middle of these pumpkins. They look like so. And then we’re going to scoop the seeds out. If you want, you can save the seeds to roast them and make some delicious pumpkin seeds. I’m not sure if I’m going to do that or not. We’ll see where this takes me. [Music] [Music] So, at this point, make sure your oven is preheated to about 400. I have a baking sheet that I’m just setting all of the carved out and cleaned out pumpkins. I’m putting them shellside up. If you’ve ever done spaghetti squash, it’s pretty much the same thing. You just clean it out and then you bake it shell side up. So, here’s all of our pumpkins. They’re all Whoops. There we go. They’re all cut in half, shell side up. We’re going to put this in a preheated oven that’s at 400. And we’re going to bake this for about 30 to 45 minutes or until the until the tops are soft. Chaos Central. We’ll see you in 35 minutes. Also, don’t forget to like and subscribe so you guys can always catch up on my other videos. All right, it’s been 30 minutes. So, let’s take these bad boys out and see where we’re at. All right, so as you guys can see, these are pretty soft. So, let’s take them out. They’re good to go. They’re going to go another We’re going to let these cool for about 20 to 30 minutes because they’re really hot. And then we’ll be able to scoop the insides out and puree them. Okay, here are all of our pumpkins cooled off. Roll them sleeves up, baby. Okay, grab a bowl and make sure they’re actually cooled off. And if they’re not, so these should come out really easily. If they’re not, pop them back in the oven for a little bit because they are not ready. But see how it literally scoops out like ice cream. And you’re just going to continue this step until you get all of them out. And then we’re going to blend them up. So, I did this a couple years ago and the video went viral. I did a short and I remember someone commenting and they’re like, “Wait, why did I not realize that pumpkin puree actually comes from pumpkins?” And it was it was really funny. But it’s kind of interesting because I feel like nowadays we get so I don’t know what the word is, but we’ll go to the grocery store and you know you’re kind of so separated from where your food is actually coming from like especially your meat. I mean that’s coming from animals. But yeah, it was funny where she’s like, “Oh my gosh, I can’t believe I didn’t even realize like duh pumpkin puree genuinely comes from pumpkins.” Okay, so this is what your pumpkin puree looks like after you scoop all of that out. So now we’re going to grab a blender. There we go. If you have a food processor, that definitely works just the same. This is just a tad faster. We’ve already done the hardest part. All you have to do now is just take this and scoop it in. [Music] pumpkin pie. Yep. All right, there’s the puree. And that looks great. If for some reason this is really thick, you could add 1 to 2 tablespoon of water. But this is perfect. I grabbed another bowl and I’m just going to dump this in and then we’ll do the other half. All right, that looks great and they’re good. So, after doing some research, it is not safe to can pumpkin puree. The reason you can buy canned pumpkin puree in the store is due to heat, sterilization, all that stuff that they do to monitor it. Obviously, we can’t do that as well at home. So, it’s just safer to either refrigerate it or freeze it. So, we’re going to do the freezing route, which is fine because I have a bunch of these old spaghetti jars to use up. So, we will just plan to put the pumpkin puree in here and freeze it. And then these are large enough to where we could use one jar for a pumpkin pie and then maybe even a little extra for muffins or something. So that’s what we will do. So I have my little um I can’t think of what this is called. What is this called? We’re going to plan to put this on the top here so we don’t have any messes, which knowing me, we’ll have a mess either way. I’m going to leave some headroom just because we’re freezing it. I just want to make sure we don’t have any explosions in the freezer. Here’s all of our pumpkin puree. So, I’m going to pop three of these in the freezer. And now we’re going to make pumpkin muffins with this guy. So, let’s do that. We need some eggs for these muffins. So, let’s go down to the coop and see what we have in there. Look at this little cutie coming on down. We have not been getting many eggs, but we’ll see what we have today. Just poop. Looks like we just have three eggs, but that’s fine. It’s enough to make our muffins. So, let’s go back inside. To start, in a large bowl, you’re going to add either 1 cup and 3/4 cup of pumpkin puree or 15 oz of pumpkin puree. So, we have one cup in and now this is 3/4 cup, [Music] which ended up using an entire jar for me. So that’s perfect. Then we’re going to add 3/4 cup of sugar. You can do half a cup of oil or you can use butter. Then we’re going to add our two eggs. [Music] And we’ll whisk that together. [Music] Now we can set that to the side. For the dry, I have a green Pyrex bowl. So we’ll add 1 and 1/4, 3/4 teaspoon baking powder, and half a teaspoon of baking soda, half a teaspoon of salt. Now, it’s rare, but I do have pumpkin spice. I just bought this the other day, but I am typically just a cinnamon and nutmeg gal. And if it calls for two tablespoons, I just eyeball it and throw whatever I think. I really like it more spicy. So, for me, I always do more, but it’s completely up to you. So, I never do this part to be exact. [Music] Okay. Then, we’ll just mix this together. [Music] Another thing to keep in mind is when you’re using homemade puree, like I talked earlier, it can be a little more watery. So, if that’s the case, just add a little bit more flour. And don’t mix too much. Or you can even let it sit and let things soak in and see where you’re at. Some of the tips [Music] [Music] We’re going to make this for about 18 to 20 minutes. [Music] Here’s our muffins. They’re all done. They’re so good. Here’s what they look like on the inside. The kids just devour them. So, 10 out of 10 from the kids point of view. Don’t forget to like and subscribe. Follow along for more fun and random stuff that I like to do. See you next time. [Music]

In this video, I show you how to make fresh, homemade pumpkin purée from scratch — from roasting the pumpkin to blending it into a smooth, creamy purée. Once the purée is ready, I turn it into soft, flavorful pumpkin chocolate chip muffins that are perfect for fall mornings, cozy snacks, or sharing with family. These muffins are moist, slightly spiced, and packed with pumpkin goodness!

Pumpkin Chocolate Chip Muffins Recipe:

Ingredients:

1 can (15 oz) pumpkin purée (not pumpkin pie filling)
¾ cup granulated sugar (+ some brown sugar if preferred)
½ cup vegetable oil (or melted butter)
2 large eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¾ teaspoon baking powder + ½ teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice (or cinnamon + nutmeg blend)
¾ cup chocolate chips (or more!)

Instructions:

Preheat oven to ~350°F and line a muffin tin with liners.
In a large bowl, whisk together pumpkin purée, sugars, oil, eggs, and vanilla until smooth.
In another bowl, combine flour, baking powder, baking soda, salt, and pumpkin pie spice.
Add dry ingredients into wet ingredients and stir just until combined — don’t overmix.
Fold in chocolate chips so they’re evenly distributed.
Fill muffin cups about ⅔–¾ full and bake until a toothpick inserted comes out clean (about 18–25 minutes). Let muffins cool in the pan for ~10 minutes, then transfer to a wire rack.

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#PumpkinPurée #PumpkinMuffins #FallBaking #HomemadePumpkin #CozyRecipes