You probably think making your own pumpkin puree is hard, right? Well, it’s actually very easy to make. Once you’ve made it yourself you’ll never want to go back to the canned version! As we’ve mentioned in many of our blog posts we prefer to use fresh, in-season ingredients in our recipes. So when it comes to making fall-themed dishes that include pumpkin, we always use homemade puree. If you’ve only had the canned pumpkin you are in for a treat. Not only does this homemade Easy Pumpkin Puree have a much better taste, it’s fresher and you can also control what goes into it.
Pumpkins are low in calories and loaded with vitamins and minerals. They are high in antioxidants and potassium which are great for heart health. Also, the beta-carotene in pumpkins, which your body turns into vitamin A, is good for eyesight and skin health.
Another plus is that you can also use the seeds, which are also very nutritious. See how we simply roasted ours by clicking here!
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How to Make Easy Pumpkin Puree
- Wash your whole pie pumpkins and then cut them in half lengthwise and scoop out all of the seeds and strings. Don’t forget to save the seeds for roasting later!
2. Spray a parchment-lined baking sheet with cooking spray and place the pumpkin halves cut-side down on the sheet.
3. Bake in a preheated 350-degree oven for 50-60 minutes. Pierce with a fork to see if the pumpkins are soft and tender.
4. Remove the pumpkins from the oven and allow them to slightly cool.
5. Scoop out the flesh and place into a food processor and blend until a smooth consistency.
Once blended, the puree is ready to eat! You can use a portion right away for all of your favorite pumpkin recipes and then save the rest. We like to portion ours into 1 cup servings and store either in airtight containers in the refrigerator (if using that same week) and/or in the freezer.
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Easy Pumpkin Puree
Equipment
Ingredients
- 2 whole pumpkin pie pumpkins
Instructions
- Preheat oven to 350 degrees.
- Thoroughly wash the whole pumpkins, then cut in half. Scoop out all of the seeds and save for roasting later.
- Spray a parchment lined baking sheet with nonstick spray. Lay the pumpkin halves on the sheet skin side up. Roast for 50-60 minutes or until fork tender.
- Remove from the oven and let cool.
- With a spoon scoop out the flesh and add to a food processor and blend until smooth.
- Separate into 1 cup portions and use some right away or store all portions in airtight containers in the freezer.
Notes
- Make sure you use sugar/pumpkin pie pumpkins to make your puree
- The amount of puree you get will vary on the size of the pumpkins you use. We got about 3 1/2 cups from our pumpkins
- For instructions on how to roast pumpkin seeds, visit our blog post HERE
