This pumpkin puree recipe is so easy to make at home that you'll never go back to buying canned puree. All you need is a fresh pumpkin and an oven!
Jump to:
Why make your own pumpkin puree
While store-bought pumpkin puree can be convenient, nothing beats the freshness of homemade. Making your own puree allows you to control the flavor and texture, ensuring it’s just right for your recipes. Plus, it's incredibly easy to do!
What pumpkin to choose
For this simple recipe, you only need one ingredient: a small baking pumpkin, such as Hokkaido or butternut squash. These pumpkins are known for their rich flavor and smooth texture, making them ideal for purees.
How to make pumpkin puree
Preheat your oven: Start by preheating your oven to 400°F (200°C). While it warms up, line a baking sheet with parchment paper for easy cleanup.
Prepare the pumpkin: Cut the pumpkin in half from the stem to the bottom. Use a spoon to scrape out the seeds—don’t throw them away! You can roast them for a delicious snack later.
Bake the pumpkin: Place both pumpkin halves on the baking sheet, cut side down. To help the skin release steam while baking, pierce it with a knife in several spots. Bake for about 60 minutes or until the flesh is fork-tender.
Cool and blend: Once baked, remove the pumpkin from the oven and let it cool until safe to handle. Then, carefully peel off the skin and place the flesh into a blender or food processor. If you have an immersion blender, that works great too. Blend until you achieve a smooth consistency.
Storage tips
You can store your homemade pumpkin puree in an airtight container in the refrigerator for up to a week or freeze it in portions for later use. This way, you can whip up your favorite pumpkin recipes any time you want!
Perfect for Fall desserts
Now that you have your homemade pumpkin puree, the possibilities are endless! Use it to make Pumpkin muffins, Pumpkin cake, Pumpkin scones, Pumpkin roll, Pumpkin chocolate chip cookies or Pumpkin buns. It adds a natural sweetness, flavor and a beautiful color to your baked good.
Recipe card
Pumpkin puree recipe
Equipment
- Parchment paper
- Knife
Ingredients
- 1 medium baking pumpkin such as Hokkaido or butternut squash
Instructions
- Preheat the oven to 400F (200C) and line a baking sheet with parchment paper.
- Cut the pumpkin in half from the stem down to the bottom and scrape out the seeds with a spoon.
- Place both halves onto the baking sheet cut side down and pierce the skin with a knife in several places.
- Bake for 60 minutes or until the pumpkin is fork-tender.
- Remove from the oven and let it cool down until safe to handle.
- Remove the skin and place the flesh into a blender or a food processor (you can also use an immersion blender and a bowl), and blend until very smooth.
Leave a comment