Basic Pumpkin Puree

Nothing says October more than pumpkin! Pumpkin spice, pumpkin pie, pumpkin soup, pumpkin coffee, etc. A few years ago, I had gotten what seemed like a truck-load of pumpkins from family members who grew them. I wanted to know what all to make with the extra pumpkins, so I made puree from scratch. Cost wise, making puree does not ‘save’ you money (I paid $1.25 per pie pumpkin at Kroger)—but it’s a super easy way to avoid the canned variety—and it’s one more fall activity to try with the season’s favorite squash.

You can add pumpkin puree to so many recipes and this puree can be doctored however you like or need to suit your tastes.

One pie pumpkin yields about 1 to 1.5 cups, depending on size. I have pureed regular “Jack-o-Lantern” pumpkins, sugar pumpkins, pie pumpkins, and gray/white pumpkins, too. They can all be pureed and all taste similar enough, but I highly recommend these small pie pumpkins. They are the easiest to work with that I’ve found and they were the least messy.

 

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Basic Pumpkin Puree

Homemade pumpkin puree---fresh and easy! Avoid the canned pumpkin and make your own!
Course Prep
Cuisine American, Autumn Flavors
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 cups
Calories 150kcal

Ingredients

  • 2 small pie pumpkins whole

Instructions

  • Wash pumpkins and dry. Preheat oven to 4000 F .
  • Cut the tops off of pumpkins and slice them in half lengthwise.
  • Remove seeds and 'guts' (use those for pumpkins seeds, etc.). Scrape as much of the stringy center out as possible. Leaving a few strings is okay.
  • Cut the halves again (to make quarters). Place on baking sheet face up, spaced about 2 inches apart.
  • Bake on 4000 F for 30-45 minutes, or until edges start to curl and pumpkin is pierced easily with a fork.
  • Remove roasted pumpkin from oven and let cool completely, approximately 30-45 minutes.
  • Once cool, remove any burnt pieces or strings (would not affect performance but can affect color and/or texture).
  • Scrape pumpkin from skin into a food processor. Pumpkin may easily 'fall' off of skin but scrape the skin to be sure and get all of the pumpkin goodness.
  • Process for 2-3 minutes on low, scraping down sides halfway through.
  • Use immediately in your favorite recipe or place in a container to refrigerate for up to 1 week. Can be frozen for up to a year.

Notes

Using a food processor makes preparing this puree easy and keeps the kitchen clean. An immersion blender, a stand mixer or any other type of blender would also work well.
I freeze 1 cup and 2 cup amounts flat in ziploc bags for up to a year. I recommend using this puree in place of any canned pumpkin for sauces, soups, pies, dog treats and more.

Nutrition

Calories: 150kcal

I highly recommend using the following items to make your puree (affiliate links):

Cuisinart Food Processor, 8 cup—it is easy to use, easy to clean and looks nice, too-

I also like to use a jar scraping tool to get into the sides of the processor. I use this for jam jars, peanut butter, scraping the sides of the mixer, etc.

And I highly recommend these glass containers for storing in both the fridge and freezer. They stack easily, they keep everything fresh and they’re useful for every type of leftover food storage.

 

Have you ever made pumpkin puree from scratch? What’s your favorite use for pumpkin puree in the fall? Let me know in the comments 🙂



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