DIY: Homemade Pumpkin Puree

I'm currently having lots of fun on vacation,

so today's DIY post is a repost from the past
about Pumpkin Puree from last year.

While it's really easy to go to the store to buy a can of Pumpkin Puree,

it's just as easy to make your own, and to me it just tastes SO much better!

The Goods:

Pumpkins - THAT'S IT!

 I used a regular one and a sugar one.

Cut your pumpkin open, remove seeds/pulp and cut into large pieces.

Roast at 325 for an hour and a half or more - until super tender.

Remove from oven and cool on baking sheets.

Once cool, remove skin and cut into chunks.

Add to food processor and thin with water.

Measure out and package up your puree.

You can use it right away in something yummy 

or freeze and use in the next few months!

And that folks, is it!!
Super easy like I promised.

And since today's post was kinda cheating...
check back again soon for another fun pumpkin related DIY!!!

Homemade Pumpkin Puree

In THIS post, I told you how I made Pumpkin Puree.

And I also mentioned how easy it is to make!

So today, I'm showing you how to make your own.

It's simple, I promise!!!

The Goods:

Pumpkins - THAT'S IT!

 I used a regular one and a sugar one.

Cut your pumpkin open, remove seeds/pulp and cut into large pieces.

Roast at 325 for an hour and a half or more - until super tender.

Remove from oven and cool on baking sheets.

Once cool, remove skin and cut into chunks.

Add to food processor and thin with water.

Measure out and package up your puree.

You can use it right away in something yummy 

or freeze and use in the next few months!

And that folks, is it!!
Super easy like I promised.

Homemade Pumpkin Ice Cream

I love pretty much anything made with pumpkin. It's SO good and I cannot get enough of it this time of year. I hadn't made ice cream in awhile, but last week I decided I wanted to try to make some Pumpkin Ice Cream with some of my Homemade Pumpkin Puree!

After a little searching online for a recipe without eggs, I decided to just kind of make my own and hope for the best! I've made many different kinds of ice cream before, so I wasn't too worried. Turns out...I had NOTHING to worry about! The Pumpkin Ice Cream turned out great and everyone who's tried it has loved it!

Take a look at how I made this amazing treat and then go make some for yourself! You could even add a little whipped cream for more of a pumpkin pie taste!!

The Goods:

Cream

Skim Milk

Pumpkin Puree

Brown Sugar

Ground Ginger

Ground Cinnamon

Ground Cloves

Vanilla Extract

Salt

Combine Cream, Milk, Puree and Brown Sugar. 

Stir until combined and sugar is disolved. 

Add the remaining ingredients.

And stir/whisk until mixture is combined.

Pour mixture into an ice cream maker and churn until creamy. 

After being frozen awhile! 

Robyn's Pumpkin Ice Cream Recipe:

1 Cup Cream

1 Cup Skim Milk

1 1/2 Cups Pumpkin Puree

1 Cup Packed Brown Sugar

1/2 Teaspoon Ground Ginger

1 Teaspoon Ground Cinnamon

1 Teaspoon Vanilla Extract

1/4 Teaspoon Salt

1/8 Teaspoon Ground Cloves

1. In a large bowl, combine Cream, Milk, Puree and Brown Sugar. Stir until combined and sugar is disolved. 

2. Add the remaining ingredients and stir/whisk until mixture is combined.

3. Pour mixture into an ice cream maker and churn until creamy. It will be more of a soft serve like texture right out of the ice cream maker. Freeze it for a few hours before serving for best results.