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How to Make Pumpkin Puree From a Fresh Pumpkin
by
Anne Lawton
(IC: blogger)
2 cups
1 hr
Pumpkin puree is so easy to make with only one ingredient which is a pumpkin! It tastes fresh and has a great pumpkin flavor, and it's made with 100% pumpkin. Homemade puree can be used in all of your favorite sweet and savory pumpkin recipes. Once you have a taste of homemade pumpkin puree, you will want to skip the canned stuff and make your own from scratch.
Store pumpkin puree in the refrigerator for up to 5 days and in the freezer for up to three months.
Tip! Make individual portions of pumpkin puree by storing it in ice cube trays or cupcake tins.
Pumpkin puree
Cut a pumpkin in half, scoop out the seeds and bake.
Scoop out the flesh
Add to a food processor and puree
How to Make Pumpkin Puree From a Fresh Pumpkin
Recipe details
Ingredients
- 1 sugar pumpkin
- Equipment needed: baking sheet
Instructions
- Pre-heat the oven to 400
- Cut the pumpkin in half, scoop out the seeds
- Place the pumpkin halves into a baking sheet skin side up
- Bake for approximately 45 minutes until the skin turns dark and a fork can easily be inserted
- Remove the pumpkin halves from the oven and let them sit for 15 minutes to cool off
- Use a spoon to scoop out the flesh and place it in a food processor or high-speed blender
- Blend the pumpkin into a puree and store it in the refrigerator.
Tips
- Store pumpkin puree in the refrigerator for up to 5 days. Freeze it for up to three months
- NOTE: You can substitute any combination of winter squash to make this recipe. Clean and roast the squash just as you would the pumpkin.
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Published October 7th, 2022 7:31 AM
Comments
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I have baked pumpkin this way for years. Your are correct, once you make a pumpkin pie with REAL pumpkin, you will never go back to canned. The only difference for me is that I mix it with a hand mixer, as I don’t care for the puréed texture.
Don't you have to squeeze the juice with a cheese cloth.