The abundance of winter squashes in the fall, all of which are low in nickel, make them perfect for baking and cooking. Since most processed pumpkin purees are stored in stainless steel cans, I’ve started pureeing small baking pumpkins at home. Occasionally I’ll use canned pumpkin puree, in the spring or summer when pumpkins aren’t in season. However I do notice when I use canned pumpkin it unfortunately causes my eczema to react.

I use my homemade pumpkin puree to make delicious pumpkin pancakes, pumpkin bread, pumpkin cookies and of course pumpkin pie! In addition to not wanting the pumpkin to contain nickel from being stored in a stainless steel can, it seems like every store bought pumpkin treat contains chocolate and/or soy, both of which are also high in nickel. Instead why not make your own nickel free pumpkin treats using this pumpkin puree recipe!

When I make homemade pumpkin puree I store it in glass Pyrex containers in the refrigerator. I’ve read you can freeze it, however I’ve never frozen my pumpkin puree, as I use it quickly after I make it.

It’s so easy and not too time consuming to make your own pumpkin puree so it’s available to bake delectable pumpkin treats that don’t contain any nickel, chocolate or soy!

Lightly salted pumpkin halves, before I turn them over flesh side down on the parchment paper.

Naked baked pumpkin pulp after the skin was carefully peeled once the pumpkins cooled.

I use a hand held potato masher or immersian blender to mash the pumpkin.

If you love this recipe, please give it 5 stars below.

Low Nickel Pumpkin Puree

Christy Cushing at https://nickelfoodallergy.com/

Print Recipe Pin Recipe

Prep Time 5

Cook Time 40

Resting Time 15

Course Baking, bread, Desserts, Homemade Puree, Sweets

Cuisine American

Ingredients

2 small baking pumpkins
Sea salt

Instructions

First preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and set it aside.
Next wash the outside of the pumpkins. Then cut the pumpkins in half, with the stem and the base on opposite sides of the halves and cut off each pumpkin's stem.
Use a spoon or ice cream utensil to scoop out the seeds and the stringy flesh.
Afterwards, lightly sprinkle the pumpkin pulp or insides with sea salt and place the pumpkins flesh down on the baking sheet, so the hard bottoms are up. Bake the pumpkins for 30-45 minutes or until the skin is soft enough to pierce using a fork.
Take the pumpkins out of the oven and let them cool on the baking sheet for 15-30 minutes. Once the pumpkins are cool enough to touch, peel the skin off using a fork or carefully using your fingers. Lastly place the soft pumpkin flesh in a large bowl and mash it with a potato masher or if you prefer use an immersion blender or regular blender to puree the pumpkin. Store your pumpkin puree in a sealed glass container in the refrigerator.
Use a hand held potato masher or an immersion blender to mash or puree the pumpkin.

Notes

I store my nickel free pumpkin puree in glass Pyrex containers in the refrigerator. I’ve read you can freeze it, however I’ve never frozen my pumpkin puree, as I use to bake pies and breads almost immediately!