Homemade Pumpkin Puree
This homemade pumpkin puree recipe is so easy to make and is perfect for all your pumpkin puree needs. It tastes better then the canned pumpkin and it is super easy to make at home.
Servings: 6 people
Baking pan, Parchment paper or silicone baking mat
Food processor, Blender, fork, or potato masher
Bowls or bags
- 1 Pumpkin use pie pumpkins, sugar pumpkins, those are the general labels, but varieties include Baby Pam, Baby Bear, Autumn Gold, Orange Smoothie, New England Pie, Dickinson, Cinderella, to name several.
Preheat the oven to 350 F/176 C. You can go as high as 400 F/205 C. If you want them to bake quicker.
Wash and dry the pumpkins. Remove the stem and cut them in half. Sometimes you can grip the stem firmly and twist to remove it from the top. Or you can just cut it off. After cutting the stem off, place the pumpkin cut side down, and then cut the whole thing in half. If you have a meat cleaver and a mallet that works really well to cut it in half. Or just use the chef knife and use some force. Be careful!
Now use a spoon or something to scoop out those seeds and the stringy pulp. Save the seeds, you can plant some of them, next spring, or you can make roasted pumpkin seeds.
Now place the pumpkins skin side up, on a sheet pan lined with parchment paper or a silicone baking mat.Bake them in the oven for 45 to 60 minutes, until the skin turns dark orange/brownish and it is fork-tender all around when poked. Now allow the baked pumpkins to cool until they can be handled. Usually 45 to 60 minutes. Then with clean hands pinch the peel/skin and pull it off.You can also turn the pumpkin over and scoop out the insides with a spoon. I prefer peeling them, however, I feel like I get more of it that way. Now just cut the baked pumpkin into chunks and place them in a food processor or blender. You can also put them in a bowl and just use a fork or potato masher.Blend for 30 seconds to a minute until nice and smooth/pureed.
That is it you are done. The fresh pumpkin puree is ready to be used in any recipe that calls for pumpkin puree. Put it in a bowl and place a lid over it and store it for a week in the fridge. Or place it in freezer bags and store in the freezer for up to 6 months.
Note: This is usually used in recipes, but there are the nutritional facts if you just wanted to eat it by itself. :)