I don’t know about you but I LOVE Fall. Or at least the version of Fall that Hallmark movies show me can be true. Living in Arizona, you don’t get much of the leaves changing colors, crisp autumn air, and indoor fires to set the mood so sometimes, you have to make it happen for yourself! And nothing is more Fall than pumpkins! Pumpkin spice cookies, pumpkin bread, pumpkin pie, pumpkin soup- I’m a regular Bubba Gump with all my pumpkin uses! So with the weather cooling down (hey, 99 degrees is technically cooler than 104) it’s time to look at different corn-free pumpkin options. And by now it should come as no surprise that the canned pumpkin puree has… wait for it… corn in it! So, before I can show you all the ways to use that insanely delicious pumpkin puree, I have to show you how incredibly easy it is to make it!!
Click HERE for a video on how to make corn-free pumpkin puree.
- CUT OFF THE TOPS TO THE PUMPKINS. You can use any kind of pumpkin but for best results use a Pie Pumpkin. Preheat oven to 350 degrees.
- SCOOP OUT SEEDS AND GUTS. Set seeds in a separate bowl to roast for a yummy snack!
- CUT PUMPKINS INTO FOURTHS AND PLACE ON BAKING SHEET. Do not add anything to the pumpkin at this time. No salt or olive oil, it’ll roast and not dry out without these things. We want a pure pumpkin flavor so we can use it in anything.
4. BAKE FOR 35 MINUTES. You will know it is done when the pumpkin turns golden brown and easily pulls from the skin.
5. REMOVE ALL PUMPKIN FROM ITS SKIN. Once it is removed you can throw it in a food processor to make it as smooth as you would like it. I like mine super smooth so I let it blend a little longer. If it is particularly dry you can add some water to it as it is pureeing but be cautious about adding too much water as pumpkins hold a lot of moisture. I have not found a need to add water to the puree yet. 
6. Once puree is complete, if you don’t use all at once, measure out puree by the cup and put in a freezer safe bag for easy use. Make sure to mark the bags so you know what is in it and how much of it. 
The biggest thing about living a corn-free life is to plan ahead. By making this puree ahead of time, you can now easily make any pumpkin recipe you’d like, whenever you’d like to.
You now have the seeds set aside, wash them of their guts and let them completely dry. If you are impatient like me, set the seeds in the sun while they dry out to speed the process. Add generous amounts of salt. Roast at 200 degrees for 1 hour. Enjoy!
If you’re in the Phoenix area and would like to order some fresh pumpkin puree for your Fall season, Email: cornfreecondiments@gmail.com.
Cornfree Condiments 