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Wednesday, November 16, 2011

Homemade Pumpkin Puree & Pumpkin Granola

It's two weeks after Halloween and we still have 3 un-carved pumpkins hanging out on our front porch. Until yesterday morning that was. I have contemplated cutting, roasting, scraping and pureeing raw pumpkins into homemade puree before - but it has always seemed to be such an unnecessary pain when Libby makes such a fantastic canned product.

But then I read Ashleigh's post and gave it a brief consideration. ...And then decided against it.

And then my sister bragged to the Facebook world that she had made her own pumpkin puree and it was amazing. And I just wanted someone to come make some for me.

But then Ashleigh posted this recipe and I was done for.

So I cut. (Into unnecessarily small pieces mind you.)

I roasted. (For a bit too long... 1.5 hours at 325 is the recommendation.)

I scraped, then pureed.

And you know, it wasn't the biggest pain in the world. I was able to freeze 8 cups of puree from one medium sized pumpkin, which makes doing this yourself a pretty good idea money-wise too.

Once I had my beautiful orange mush I made this Pumpkin Granola and oh my is it delicious! I don't think you'll be disappointed if you make the effort (even if you do use good old Libby's.) My munchkins loved it straight up, but I am salivating over a big bowl tomorrow morning with some dried cranberries added for good measure.

(Sorry for the horrid iphone pic.)


Pumpkin Granola Adapted from Lisa Thiele's recipe on With Style & Grace


4 cups rolled oats

1 cup chopped walnuts

1 tsp pumpkin pie spice

1 tsp cinnamon

1/4 tsp


3/4 tsp salt

1/2 cup packed brown sugar

1/2 cup homemade pumpkin puree (or Libby's) :)

1/3 cup unsweetened applesauce

2 Tbsp maple syrup (I didn't have any on hand, so I subbed honey...B Daddy thinks maple syrup would be way better...)

1 tsp vanilla extract


Preheat oven to 325 degrees.

Line a baking sheet with parchment paper; set aside.

In a large bowl, mix together oats, chopped nuts, pumpkin pie spice, cinnamon, nutmeg and salt until well combined.

In a separate bowl, combine brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract and using a whisk or fork, whisk until smooth.

Add wet [sugar] mixture to the dry ingredients and with a spatula, mix until everything is coated. If it seems too dry, add a little more applesauce & maple syrup.

Spread the granola mixture onto the prepared baking sheet. Bake for 20-25 minutes. Carefully remove and mix for even baking. Bake for an additional 18-20 minutes or until the granola looks nice and golden.

Remove from the oven and let cool before stirring in the dried cranberries, if you chose or add in before serving.

Store in an airtight container.


  1. Um, I don't think I called it "amazing." Did you strain yours after you pureed it? Mine seems more liquidy than the canned stuff.

  2. Right?! So amazing. The worst part of the whole deal is that I can't find a pumpkin to save my life around here. All I want to do is roast more and it's about the world's most impossible request apparently. :)
    I sub-ed agave syrup for maple (I was out, too) and thought it was amazing...but have to agree w/ B that maple syrup probably would rock your socks off.
    Anyway, glad you enjoyed.
    Anna...mine had some liquid (I am FAR too lazy to strain w/ a cheese cloth) but I tried to press into it with a fork to rid at least some of the excess.

  3. Simple and sweet! Love it! Come see what you can do with dated nutcrackers!

  4. This granola looks yummy! Would you like to come over to my Lunchbox Love party and share it?

    Lisa @ Allergy Free Vintage Cookery


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