Do you want to find out how to make homemade pumpkin puree from scratch to be used in your favourite pumpkin recipes? It is so easy that you will never buy canned pumpkin puree ever again!
The recipe requires only two ingredients (and that’s counting salt! – which is technically optional!). You are looking at 45 to 60 minutes of roasting time, but that’s really not too bad especially since it makes your home smell soooo amazing.
You can make pumpkin puree in advance, too. It will keep for a week in the refrigerator and for months in the freezer. So let’s go!
You want to use small baking pumpkins when making pumpkin puree. Look for “sugar pumpkin” or “pie pumpkin.” They just taste better than anything larger – leave the big ones for decorating. If you are at a farmer’s market, ask the farmer which pumpkin to get. They’ll know best.
Ingredients for pumpkin puree:
- 1 pumpkin (preferably sugar pumpkin)
- Pinch of salt
- Heat up the oven to 200 degrees Celcius
. Givethe pumpkin a good rinse then get to cutting it in half. It’s pretty easy, especially when you are using the smaller varieties.
- If the pumpkin doesn’t sit steady, slice a small bit away from the bottom so that it does. Then plunge a heavy knife into the top near the stem and push down to the bottom.
- Rotate the pumpkin and make a cut from the stem to the bottom again. Wiggle the knife through the bottom so that all but the stem is cut. Don’t try to cut through the stem, it’s way too tough.
- Finally, pull the two halves apart. As you do this, the top of the pumpkin should break just under the stem and the stem can be pulled away.
- And there you go. Scoop out the pumpkin seeds and any stringy flesh then lightly season with salt.
- Place the halves cut-side-down onto a baking sheet and roast until the flesh is soft and coming away from the skin.
- Once the pumpkin is roasted, throw the softened flesh into a food processor and blend until smooth. Easy!
Here you will find our best recipes using pumpkin puree.