I know this may sound a little intimidating, but have no fear, making your own pumpkin puree is not that difficult! This is actually the first time I have made it. I decided to do so after I had been staring at the pumpkin on top of my mantel that has been part of my Fall decor. To not waste a perfectly good pumpkin, I figured what better way for it to fulfill its destiny than turning it into pumpkin puree!
It was so beautiful I was sad to say goodbye, however excited to say hello to all it could become. Pumpkin bars, cookies, breads, pies, cinnamon rolls: all these goodies could be in its future!
As you can see it’s not a very big pumpkin. It’s best for pumpkin puree to not use a large pumpkin that you would typically use for carving. The bigger pumpkins are, the more likely they will have a different texture and taste. This pumpkin was labeled a pie pumpkin so that’s a good way to know what it’s good for.
Another plus of making this recipe is being able to roast the pumpkin seeds. They make a great snack by themselves and make great additions to granola, salads, or anything else that you would add seeds to.
I’ll admit that I don’t plan on making homemade pumpkin puree every time I want to make something with pumpkin. However, if you have a pumpkin on hand around fall time I recommend giving it a shot! All it takes is cutting the pumpkin into large slices, roasting it in the oven, and then pureeing it in a food processor or blender.
I also realize this is my third pumpkin post but it’s the season for it! There will be more pumpkin recipes to come seeing as I need to use up my fresh pumpkin puree. So if there is something in particular you want to see made let me know! I’m thinking either some pumpkin cinnamon rolls or a pumpkin pie, or both! Thanksgiving is right around the corner so the possibilities are endless!
Ingredients
- 1 (3-4 lbs) pumpkin
Instructions
- Preheat oven to 400 degrees F.
- Carefully cut the pumpkin in half. Scrape out the seeds and pulp from the center.
- Cut the rest of the pumpkin into slices (I got about 5 slices out of mine). The slices don't need to be too small.
- Place pumpkin pieces on a baking sheet, skin side down. Roast in oven for 45-50 minutes, or until the pumpkin is fork tender and pumpkin is a nice golden brown. Remove from oven and let cool.
- Once pumpkin is cool enough to handle, remove the skin very carefully with a knife (I found it easiest with a knife).
- If you have a food processor, add in the cooked pumpkin and puree until nice and smooth. Add a little water if pumpkin looks too dry. If you don't have a food processor a blender works well too.
- Use puree immediately or keep in an air-tight container in the fridge or freezer.
