Homemade Pumpkin Pure is just amazing. It is sweet, thick, and so fresh. And making it at home is a lot easier than you may think! Learn how to make pumpkin puree at home to use in your favorite pumpkin recipes.
Course: Side Dish
Keyword: Healthy pumpkin puree recipes, homemade pumpkin puree, How to make Pumpkin Puree, pumpkin puree
Heat the oven to 400 degrees F and line a baking sheet with parchment paper.
Slice the pumpkin in half but don’t try to cut through the stem (it’s too tough).
With a spoon or a scoop, scrape out the seeds and strings from the center.
Place the halves, cut-side down, on a prepared baking sheet.
Using the fork, pierce the pumpkin skin.
Roast, uncovered, for 40-60 minutes, or until pumpkin is fork-tender. It should be nice and light golden brown when done.
Remove from oven and allow to cool enough to handle. When cool, carefully scrape flesh from the skin and put it in a food processor or blender. Discard the skin.
Puree the pumpkin until smooth. If it looks too dry, add in a few tablespoons of water during the pulsing to give it the needed moisture.
Alternatively, you can simply mash it up with a potato masher or fork, or move it through a strainer.
Use pumpkin pure immediately in whatever pumpkin recipe you’d like. Or place it in an airtight glass container for later.
The most common pumpkin for pumpkin puree is Sugar Pumpkin. Sugar pumpkin is mild in flavor and sweet, but also has very soft meat that is very good for making puree. Tips for storing Store cooked pumpkin puree in an airtight glass container with a good seal. Keep refrigerated up to 2 weeks.How to freeze Put the pumpkin puree in freezer-safe containers or zip-lock plastic bags and store in the freezer. Frozen pumpkin puree will last for up to 6 months. To defrost the pumpkin puree, just thaw it overnight in the refrigerator. Use thawed pumpkin puree within a few days.As a measure, I used a US cup (240ml).