How To Make Homemade Pumpkin Puree
Instead of buying cans upon cans of pureed pumpkin this autumn, learn How To Make Homemade Pumpkin Puree and keep a stash in your fridge.
‘Tis the season where I buy cans upon cans of pumpkin puree. It seems I’m always needing scoop after scoop of pumpkin puree and I just cannot get enough of it.
Welp, in my CSA this week I got two really adorable sugar pumpkins (aka pie pumpkins). My first instinct was to put them out front with all the other pumpkins and use them as decoration.
But, as I walked to put them out front I was jolted to a halt. WAIT. These are meant for consumption. These little pumpkins are meant to be put IN something. And so, the idea to make my own pumpkin puree was born.
Sugar pumpkins (or pie pumpkins) are different than larger carving pumpkins. They’re sweeter and their flesh is firmer and less stringy.
Since this is a super simple how-to, and since I’m super excited to get this puree going because I have PLANS to make it into something delicious (cough donuts and cookies and pies, oh my!) let’s get into it!
First, cut your pumpkin in half lengthwise. Don’t try to cut right through the stem because it will be immensely difficult and you may lose a finger. Cut a little off center or on a slight diagonal to avoid the center stem. Or, cut off the stem first, then cut it in half lengthwise.
Scoop out the seeds and save them for later to season roast up! Lay the pumpkins flat-side (cut-side) down on a baking sheet lined with parchment paper. Roast for 40 – 45 minutes. The time will change depending on the size of the pumpkin, but the skin will appear deeper orange and more wrinkly.
Turn the pumpkins over, scoop out the center flesh into a food processor. Process for 1 minute until the flesh is smooth.
Store in an airtight container in the fridge for about 1 week.
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Instead of buying cans upon cans of pureed pumpkin this autumn, learn How To Make Homemade Pumpkin Puree and keep a stash in your fridge.
Ingredients
- 2 2lb. sugar pumpkins (aka pie pumpkins)
- 2 tablespoons refined coconut oil (optional)
Instructions
- Preheat oven to 350F.
- Cut your pumpkins in half lengthwise. Don’t try to cut right through the stem because it will be immensely difficult and you may lose a finger. Cut a little off center or on a slight diagonal to avoid the center stem. Or, cut off the stem first, then cut it in half lengthwise.
- Scoop out the seeds and save them for later to season roast up!
- Lay the pumpkins flat-side (cut-side) down on a baking sheet lined with parchment paper.
- Roast for 40 – 45 minutes. The time will change depending on the size of the pumpkin, but the skin will appear deeper orange and more wrinkly.
- Turn the pumpkins over, scoop out the center flesh into a food processor.
- Process for 1 minute until the flesh is smooth.
- Store in an airtight container in the fridge for about 1 week.
Enjoy!! xo
If your oven is big enough, you can put the pumpkin in whole until it is soft enough to slice through like butter, then cut into halves or quarters to finish roasting. I then take half out to cut up into harder bite-size chunks that can be frozen and added to curries and stews. A big slow cooker can also turn a whole pumpkin into puree – just leave in on Low overnight, let cool, peel and blend!
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Oh, I’ll have to try that sometime!! Thanks for sharing! xo
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