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. 

How To Make Homemade Pumpkin Puree

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. 

How To Make Homemade Pumpkin Puree

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!

How To Make Homemade Pumpkin Puree

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. 

How To Make Homemade Pumpkin Puree

How To Make Homemade Pumpkin Puree

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.

How To Make Homemade Pumpkin Puree

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How To Make Homemade Pumpkin Puree

  • Author: Lindsay// The Toasted Pine Nut
  • Prep Time: 5 min
  • Cook Time: 45 min
  • Total Time: 50 min
  • Yield: 2 cups 1x

Description

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.


Scale

Ingredients

  • 2 2lb. sugar pumpkins (aka pie pumpkins)
  • 2 tablespoons refined coconut oil (optional)

Instructions

  1. Preheat oven to 350F.
  2. 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.
  3. Scoop out the seeds and save them for later to season roast up!
  4. Lay the pumpkins flat-side (cut-side) down on a baking sheet lined with parchment paper.
  5. 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. 
  6. Turn the pumpkins over, scoop out the center flesh into a food processor.
  7. Process for 1 minute until the flesh is smooth. 
  8. Store in an airtight container in the fridge for about 1 week.

Enjoy!! xo

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. thetoastedpinenut.com #thetoastedpinenut #howto #diy #tutorial #homemade #pumpkin #puree #pumpkinpuree #howtomakepumpkinpuree #easyrecipe

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. thetoastedpinenut.com #thetoastedpinenut #howto #diy #tutorial #homemade #pumpkin #puree #pumpkinpuree #howtomakepumpkinpuree #easyrecipe