How To Make Homemade Pumpkin Puree

How To Make Homemade Pumpkin Puree

Print Recipe Jump to Recipe

Homemade pumpkin purée is a great addition to both sweet and savory harvest recipes! Its really easy to make and tastes so much than from the can.

orange pumpkins on hay field
Pumpkins on the field in New Hampshire

I do use canned pie filling for a quick pie, dessert or soup but they can be overly sweet, and sometimes too heavy on the pumpkin spice. Making your own homemade pumpkin purée is something special. You really can add more spices and make it your own.

I like to use whole sugar pumpkins and they are also called baked pumpkins or pie pumpkins. Look for sugar pumpkins at the market or grocery store when you see them. They are smaller than your typical jack-o-lantern pumpkin, they retain a sweetness that’s perfect for baking.

How To Make Homemade Pumpkin Puree

Preheat the oven and line a baking sheet with parchment paper.

Using a large, sharp knife, carefully cut the sugar pumpkin in half, from top to bottom. Remove the stem.

Using a sturdy spoon, scoop the seeds and stringy flesh out of the pumpkin into a bowl.

Scoop the cavity of the pumpkin until it is clean. Discard the stringy bits and , if you like, keep the seeds to make roasted pumpkin seeds

Set the pumpkin in halves facing down, on a prepared baking sheet. You can remove the skin with a potato peeler or knife and cut up into pieces.

Place the sheet in the oven and bake the pumpkin until it’s tender and the skin can be pierced easily with a fork. If the skin is too tough to pierce through, return the pumpkin to the oven and continue to roast until the skin is soft and a fork pokes through easily.

Remove the roasted pumpkin from the oven and let it cool. Once it’s cool enough to handle, use a spoon to scoop the pumpkin flesh away from the skin.

Put the roasted pumpkin in the food processor or blender. Use potato masher if you don’t have a food processor or blender.

Purée the roasted pumpkin until smooth then scoop it into a container with an airtight lid.

Store the homemade pumpkin purée in the fridge for up to five days, or in the freezer for several months.

How To Make Homemade Pumpkin Puree

Recipe by Lucy Chesna
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

minutes

Homemade pumpkin purée is a great addition to both sweet and savory harvest recipes! Its really easy to make and tastes so much than from the can

Ingredients

  • 1 small sugar pumpkin

Directions

  • Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
  • Use the steps above this post **
  • Bake 1 hour or until its tender

NUTRITION INFORMATION:

YIELD: 3  SERVING SIZE: 1
Amount Per Serving: Calories: 22 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 1mg Carbohydrates: 5g Fiber: 1g Sugar: 3g Protein: 1g

Leave a Reply

Back To Top