Pumpkin Puree – Healthy Goodness From The Garden

by Texas Homesteader
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This year I planted heirloom sugar pumpkins in my garden.  and when it was time to harvest them I knew I’d first be able to enjoy them for a bit as decoration.  I love the way those little pumpkins looked propped on our cast-iron Franklin stove.

But several days later I was in the kitchen enjoying the last of my favorite pumpkin granola.   I knew that  since I planted those delicious pumpkins for use in my granola it was time to cook those babies down into pumpkin puree.

Pumpkin Puree, goodness from the garden! I have a secret weapon for keeping that cooking heat outside, even while cooking! My SOLAR OVEN! #TexasHomesteader

Hot Weather Secret Weapon

But we live in NE Texas ya know.  It’s hot and humid in the summer.  So whenever possible I keep the oven off in the house during those hot days.  Thankfully I have a secret weapon for keeping that summer heat outside where it belongs, even while cooking!  Now I’m about to put my secret weapon to very good use while preparing my pumpkin puree.

My secret weapon of choice?  My *Solar Oven!   I use my solar oven in both summer and winter seasons since you don’t need it to be hot outside.  All you need is SUN.  Today the forecasters called for the skies to be mostly sunny.  But for some reason cloud forecasts are seldom accurate in our part of the world.  It ended up being mostly cloudy with occasional breaks in the clouds for the sun to peak through.

Adjusting Solar Cooking Times For Cloud Cover

Although the cloud cover will keep the oven from reaching hotter temps, thankfully since I’m just making pumpkin puree I can still use my solar oven today.  Temperatures for cooking pumpkin shouldn’t be too finicky about the specific heat. I just need it to get hot enough to cook it until it’s soft.

sun-oven-coupon-299Preparing The Fresh Pumpkin For Cooking

So now I’ll prepare my home-grown produce to feed us.  I took my pretty little pumpkins and cut them in half and scooped out the seeds.  Since this is an heirloom pumpkin variety I saved some of those seeds to plant next year.  Heirloom seeds will produce the same results year after year whereas seeds from hybrid varieties will not come back true to the mother plant.

Then I cut those pumpkins into chunks that would fit into a covered black enamelware pan. An amazing amount of pumpkin was squeezed into that one pan!

Cooking Using A Solar Oven

Then I took the pan out to my solar oven, placed it inside and pointed the reflectors toward the sun.  I know which way the sun will track throughout the day and I usually point the reflectors just a little ahead of the sun to give me a little longer sun-exposure time before I need to adjust the oven to properly track the sun.  Using this method I usually only need to adjust the oven once or twice while cooking.

Pumpkin Puree, goodness from the garden! I have a secret weapon for keeping that cooking heat outside, even while cooking! My SOLAR OVEN! #TexasHomesteader

By the time I got the pumpkin prepared and got it into the solar oven it was just past noon. The cloud cover kept the oven from getting as hot as it could with more sun.  But the internal temperatures still quickly shot up to over 200 degrees and stayed pretty consistent from then on.

I allowed the oven to stay out for about 6 hrs due to the reduced sun exposure before I brought my pan of pumpkin into the house to see if it was cooked through.  A quick prick of the pumpkin flesh with a fork confirmed I was ready to go.

Cooked Pumpkin To Puree

I let the pumpkin cool a bit and then I scooped the cooked pumpkin flesh from the tough skin and placed it into a large metal bowl.  When all the pumpkin was removed I used my stick blender to puree the pumpkin since my blender is crap, I mean not very good at pureeing.

(I’ve got my eyes on this * Ninja Master Prep since it gets great reviews. So maybe next time this part will be more fun for me!) Although the stick blender didn’t puree my pumpkin completely smooth I think it will still do great in my pumpkin granola.

Freezing Pumpkin Puree

Now that my pumpkin is pureed I measured it into 2-cup servings.  I placed those measured portions into plastic sandwich bags, then placed them in my freezer.  After they are frozen solid I move those sandwich bags into a larger gallon-size  freezer bag and labeled ‘2-CUPS PUMPKIN PUREE‘ with the date and placed it all back into my freezer.

Now when I’m in the mood to make my favorite granola I pull out one of these pre-measured bags of pumpkin puree the night before and place it in my fridge.  The next day the puree will thawed and I can proceed with my granola recipe as usual.

NOTE:  Instead of freezing the puree in our freezer which takes up precious freezer real estate, I’ve started dehydrating and powdering the pumpkin puree.  I just store it in my pantry in pretty glass jars.  So much easier to store & use!

I love that I’m able to grow this important & healthy ingredient right here in my own garden.  Plus I love that using it produces no waste to go to the landfill.  And I’ve even been able to cook the pumpkin using no purchased energy and with no heat added to the house.  Now that’s what I call a win/win!


You can see our other SOLAR cooking articles here


Other Pumpkin Articles

Cooking Pumpkin Puree In A Standard Oven

Cooking Pumpkin Puree In A Solar Oven

Dehydrating Fresh Pumpkin

Rehydrating Dehydrated Pumpkin Puree

Recipe: Pumpkin Granola

Recipe: Easy Pumpkin Bread

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19 thoughts on “Pumpkin Puree – Healthy Goodness From The Garden

  1. Alicia Owen

    I just made some pumpkin puree last week myself. We don’t have a solar oven, but I couldn’t believe how easy it is to make! Thanks for sharing on the Clever Chicks Blop Hop!

  2. lisa M

    This is awesome! wonder if a solar oven would work up here in Pennsylvania?

    Thanks again for linking up with Green Thumb Thursday. We hope to see you back this week!

  3. gigi

    Cool! I don’t have a solar oven, but I do need to start making my own pumpkin puree, as they don’t sell it in cans where I live in France! I love your idea for labeling the baggies “2 cups pumpkin puree”! Thank you!

    1. Texas Homesteader Post author

      Pumpkin is in season right now here in the U.S. so even if there are none in the garden this year they can be purchased for a song. I’ll need to pick up a few and have them ready for my pumpkin spice granola all winter long.

  4. akansasfarmmom

    I can’t wait to try this after my pumpkins are done decorating. I am going to have to look into a solar oven, too. My husband hates it when I turn on the stove in the summer. Thanks for linking up to the Country Fair Blog Party.

  5. Pingback: HomeAcre Hop # 89 - Solar Oven Goodness!

  6. Kimberly

    I know I have said it before, but I always learn so much from you. Pinned. We had so much fun partying with you at our last party. We hope to see you tonight’s party at 7 pm. We love to see what you have been working on! http://loulougirls.blogspot.com/
    Happy Monday! Lou Lou Girls

  7. Cheryl

    Awesome! I don’t garden, but my mom does. Unfortunately our pumpkins were hit by sqush bugs that we didn’t get under control before they gobbled them up, but a recipe like this will be great for future years (I hope). A Solar Oven sounds interesting! Even in cloud cover there’s so much you could do with it! I clicked oven to Amazon just to see how much is cost and was surprised that it was less than $300. That might be something I need to consider for a future investment!
    With your help we’ll be sure to #stoptheyuck EVERYWHERE! Thanks for being part of our party. See you next Tuesday. HUGS

    1. Texas Homesteader Post author

      Don’t ya just HATE squash bugs Cheryl?? Uuuurrrgggh! But yeah, I absolutely love my solar oven and wanted one for years before I took the plunge and bought one. OMGosh I’ve had so much fun with it! Today I’ll be whipping up some of my homemade apple crumble and baking it in the solar oven. 🙂 ~TMR~

  8. daisy

    That is fabulous! I think I need to look into getting one of these too! Winter or summer, it would be so great to have something cooking outside! We love pumpkin puree too for making pumpkin bread, my boy’s favorite breakfast. Thanks for sharing on this week’s Maple Hill Hop!


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