Homemade Pumpkin Puree (Video)

Photo: Greg Seber

This post was originally published on November 12, 2014 and is now updated. I have added a recipe video and tweaked the recipe for best results.

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It’s that time of year again! Pumpkins are popping up everywhere and baking with them has started too! You’ve probably also spotted cans with pumpkin puree in your supermarket and plan on stocking up on them to make pumpkin pie.  But wait! Don’t rush! How about we make pumpkin puree from scratch today? Because homemade is always the best! Plus, it is so easy to make! All you need is a pumpkin, an oven, and the if-this-can-be-made-at-home-then-let’s-make-it-at-home attitude, and you are good to go.

The best pumpkin variety for pumpkin puree is sugar pumpkin, also called pie pumpkin. At the grocery store, they will typically have a label on them reading just that, ‘sugar pumpkin,’ or ‘pie pumpkin.’

Sugar pumpkins can weight anywhere from 2 pounds to 10 pounds or a little more. They have a smooth skin and their flesh is firm, dense, and not as stringy as, say, in carving pumpkins. Plus, they are sweeter – perfect choice for pumpkin pie!

I hope you make your own pumpkin puree. Some awesome pumpkin recipes are coming here soon! Stay tuned!

WATCH HOW TO MAKE PUMPKIN PUREE:

Homemade Pumpkin Puree

 

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Prep time

5 mins

Cook time

50 mins

Total time

55 mins

 

It is super easy to make your own homemade pumpkin puree! All you need is a sugar pumpkin (aka pie pumpkin) and your oven. The result - a bright yellow, creamy puree that you can use to make pumpkin pie, pumpkin bread, and other goodies!

Author: Feride Buyuran

Recipe type: Basic Recipes and Techniques

Serves: 3 cups

Ingredients

• One 3-pound (1.5 kg) sugar pumpkin (pie pumpkin)

Instructions

1. Preheat the oven to 380ºF (190ºC).
2. Wash and pat dry the pumpkin. Making a circular cut with a sharp knife, cut out the stalk end of the pumpkin. Cut the pumpkin in half from top to bottom. Using a spoon, scrape out the seeds and all the fiber (stringy, fibrous strands). (You can reserve the seeds to roast or discard them).
3. Arrange the pumpkin halves cut side down on a parchment paper—lined baking sheet.
4. Roast the pumpkin on the middle rack of the oven, until the flesh is fork-tender and the skin is tender, too, about 50 minutes.
5. Remove the pumpkin from the oven and allow to cool. Now, either use a spoon to scoop out the pumpkin flesh from the skin, or simply peel of the skin and discard (easier method!).
6. Put the pumpkin in a food processor and process until smooth, 2 to 4 minutes. If the pumpkin is a bit dry, add a few tablespoons of water to the processor—this will allow for an easier pureeing.
7. USE OR STORE PUMPKIN PUREE: You can use your homemade pumpkin puree immediately, or store it in an airtight container in the refrigerator for up to 5 days.
8. FREEZE PUMPKIN PUREE: Put pumpkin puree in Ziploc bags – 1 cup per bag. Flatten the puree out with your hand and release all of the air from the bag. Seal the bags and freeze the puree for up to 5 months. Allow the frozen puree to defrost in the refrigerator before using.

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