For breads, muffins, pie, and more.
Homemade pumpkin puree is surprisingly easy to make: You need just one ingredient and some patience.
Here’s how you’re able to get started:
What Is Pumpkin Puree?
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Pumpkin puree is cooked pumpkin that has been blended or milled into a smooth, thick pulp.
you could steam, saute, or roast pumpkin to turn it tender enough to make into a puree.
Have a rice mill?
Credit:Caitlin Bensel, Food Stylist: Torie Cox
That’s another great way to turn pumpkin pieces into puree.
Homemade pumpkin puree is delicately sweet with flavors reminiscent of sweet potato.
If you’ve got the option to’t find canned pumpkin, making your own is easy.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
It requires some time for roasting and cooling.
Otherwise, a good knife and a capable food processor will make quick work of this recipe.
Now the puree is ready to useor ready to store for another day.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
What Types of Pumpkin Can I Use for Pumpkin Puree?
Although they won’t harm you, they are flavorless, stringy, and watery.
Instead, you should embrace pumpkins grown for eating.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
They’re small, easy to handle, and tasty.
But not all pumpkins are round and orange.
Some are green or speckled, with oblong or squat shapes.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Some even resemble Cinderella’s carriage.
Most winter squashes make good “pumpkin” puree as well.Roasted butternut squashpuree is a great alternative to pumpkin.
Evenbaked acorn squashcan be blended and used in a wonderfulacorn squash soup.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
No matter the size and shape, the technique for making homemade pumpkin puree is the same.
But pumpkin puree is also used inCreamy Pumpkin Soup,Pumpkin Roll, andTurkey Pumpkin Chili.
you’re able to spoon some puree into yogurt, or dollop it over oatmeal.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
What Do I Do With the Pumpkin Seeds?
Roast them, of course!
We love using an air fryer toroast pumpkin seeds.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Or blend them into a pesto with herbs, oil, an Parmesan cheese.
Scoop puree into freezer-safe zip-top bag, press flat to remove air, then seal shut.
Freeze in portions that youre likely to use in recipes, usually 1 to 2 cups.
When you’re ready to cook, let the puree thaw overnight in the fridge.
Ingredients
1(3 lb.
)pie pumpkin
Directions
Prepare oven and baking sheet:
Preheat the oven to 400oF.
Line a rimmed baking sheet with parchment paper.
Cut the pumpkins:
Cut the pumpkin in half from top to bottom.
If the pumpkin weighs more than 4 pounds, cut it into large wedges.
Scoop out and discard the seeds, or save them for toasting.
Place the pieces cut-side down on the prepared baking sheet.
Let cool enough to handle and then scoop the flesh from the shells.
Too Thin?
The puree must have the thick, firm consistency of canned pumpkin.
Press a piece of plastic wrap onto the surface of the puree.
Discard the collected liquid.
Frequently Asked Questions
Homemade pumpkin puree lasts about 3 days in the fridge.
Just verify to store it in an airtight container.
Pour off any liquid that forms on the top of the puree before you use it in a recipe.
Yes, as long as the canned pumpkin you buy is 100% pumpkin, these two are interchangeable.
Be sure to read the label of the canned product, however.
Some canned pumpkins container thickeners and sweeteners.
Pumpkin puree, or canned pumpkin, on the other hand, has no additional ingredients.
It is 100% steamed or roasted pumpkin that is pureed.
A can of pumpkin holds about 15 ounces, which is just a bit shy of 2 full cups.
