Easy to make Homemade Pumpkin Puree can be used in all of your favorite pumpkin recipes.
HOW TO MAKE HOMEMADE PUMPKIN PUREE
Guess what? My recipe requires only one ingredient—an eating pumpkin. You can use salt, but I don’t. This recipe is not just for pumpkins; you can easily swap out pumpkins for butternut or acorn squash. I made an acorn cake, and it was delicious.
WHICH PUMPKIN DO I CHOSE?
Don’t be tempted to use decorative pumpkins like Howdon biggy and Connecticut field. These decorative pumpkins are tasteless. So what are the best pumpkins for making pumpkin puree?
Sugar pie pumpkins often called pie pumpkins or sugar pumpkins, are great to use. It’s a given, sugar pumpkins produce the sweet pumpkin puree. These pumpkins are usually medium or dark orange. They are small, more rounded with a solid texture. Sugar pumpkins are also less fibrous than carving pumpkins (jack-o-lantern), making them an excellent choice for cooking and baking. And they feel heavy for their size.
Remember, no two pumpkin varieties are the same. Two pumpkin varieties will produce two different pumpkin purees. You can see in the image below, that the top puree is of mustard color, and the bottom is deep orange. Each variety will also vary in taste, sweetness, and consistency, some are more watery than others. The bottom, the deep orange puree, was super sweet, and the top one was mildly sweet with a lovely earthy flavor.
I like to roast pumpkins. First, I wash the pumpkin and I slice it into thick more manageable pieces (step 1). You can line the baking sheet with parchment for an easy clean up. Bake the pumpkin until the flesh is very soft, not just fork tender (step 2).
Keep baking the pumpkin until you can easily tear the pumpkin flesh with the fork (steps 1-3). It takes about an hour or so.
With a spoon discard the seeds. Remove pumpkin flesh from the skin (image 1). Place pumpkin flesh into a bowl (image 2).
PUREE PUMPKIN FLESH
An immersion blender works great for pureeing soft pumpkin flesh into a smooth, delicious puree (steps 1-4).
HOW TO THICKEN HOMEMADE PUMPKIN PUREE?
Suppose your fresh pumpkin puree is too watery for your liking. It’s an easy fix. Cook it down to evaporate the excess water and make it thicker. Pour puree into a wide skillet and heat it to simmer. Stir frequently to prevent scorching. Heat until it’s dense to your liking.
HOW LONG DOES HOMEMADE PUMPKIN PUREE LAST?
Fresh pumpkin puree will last for up to a week in the fridge. Store it in an airtight container.
WHAT TO DO WITH PUMPKIN PUREE?
- Make smoothies or milkshakes.
- Make a pasta sauce.
- Add to pancake batter.
- Use it as ravioli filling.
- Make pumpkin spaetzle (flour dumplings).
- Have you tried it in the soup?
- Cheesecake is always a good idea.
- Mash it into mashed potatoes.
- How about tasty bread?
CAN FRESH PUMPKIN PUREE BE FROZEN?
Yes, you can freeze the puree in Ziploc bags or freezer-safe containers for up to 6 months (step 1). Freeze Ziploc bags filled with puree flat on a tray and then once frozen you can easily stack the bags.
However, the frozen puree will have about 9% more water when thawed (step 2). This is normal due to the water expansion when frozen. If the puree is too watery, you can cook the puree down in a skillet to evaporate the water and make the puree thicker.
- TRY THESE EASY PUMPKIN RECIPES
- Pumpkin Spice Cut-Out Cookies with Maple Frosting
- Delicious Pumpkin Pie Brownies via The Cookie Rookie
- Pumpkin Chocolate Chip Cookies
- Pumpkin Spice Sponge Cake
Makes about 4-5 cups thick pumpkin puree.
1 serving is about 1/4 cup (60ml)
- 1 fresh pumpkin, 4-6 pounds (1.8kg -2.7kg)
- 1 tsp salt (optional)
Preheat oven to 400F
Rinse the pumpkin. Cut in half and slice it into thick pieces.
Line a baking sheet with parchment.
Arrange pumpkin pieces on a baking sheet in one layer. Sprinkle with salt if using.
Bake pumpkin for about an hour; or until the flesh is very soft. Not just fork tender. The flesh should easily tear when you use a fork.
Remove baked soft pumpkin from the oven, and allow to cool for a couple of hours.
Use a spoon to remove the seeds.
Into a mixing bowl spoon all the soft pumpkin flesh. Discard the skin.
Puree pumpkin flesh with an immersion blender or use a food processor, pulse until smooth.
If the puree is too watery, pour it into a wide skillet and cook it down to evaporate the excess water and make it thicker.
HOW LONG DOES PUREE LAST? – In the fridge for up to a week.
CAN FRESH PUMPKIN PUREE BE FROZEN? Yes, you can freeze it for up to 6 months. Frozen puree, when thawed, can contain more water; this is normal. All you need to do is cook it down in a skillet to evaporate excess liquid.