How to Make Pumpkin Puree

Original Post: https://backup.evolvingtable.com/pumpkin-puree/

Homemade pumpkin puree is kept on the counter in a glass bowl before using in recipes.

5 from 1 vote

Fresh, homemade Pumpkin Purée is not only easy-to-make, but tastes even better than canned! Use right away, or freeze for later to add to recipes like muffins, pies, or even dog treats!

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

1 pie pumpkin 2 ½ to 3 ½ pounds
1 Tbsp. oil olive or avocado
¼ tsp. salt

Instructions

Roasting Pumpkin:

Preheat oven to 400°F
Cut pumpkin in half lengthwise stopping just before you get to the stem.*
Place your thumbs between the two halves and pull the pumpkin apart.
Make an incision at the base of the stem with your knife and then snap it off by hand.
Scoop out and remove seeds and strings using a large spoon with a relatively sharp edge. (Save seeds and make your own Roasted Pumpkin Seeds.)
Rub 1-2 teaspoons of oil over the inside of each half. Sprinkle each with ⅛ teaspoon of salt.
Line a large baking sheet with parchment paper and place pumpkin halves face side down.
Bake in preheated oven for 40-60 minutes, or until the edges begin to caramelize and turn brown and the insides are cooked through.
Let pumpkin sit until it is cool to the touch.

Remove the Skin:

Method 1: With the pumpkin halves face side down, pinch the skin until it pulls away from the flesh. Peel back the skin until all of it is removed.
Method 2: Use a large spoon and scoop out all of the pumpkin flesh.

Make Pumpkin Puree:

Add the pumpkin flesh to a large food processor or high-speed blender. Process for 2-3 minutes, scraping down the sides of the bowl every 20-30 seconds.
Pumpkin puree is done when it is completely smooth and there are no lumps remaining.
Use pumpkin puree in your favorite pumpkin pie, pumpkin dog treats, or pumpkin muffins.

Video

Notes

1 pound of pumpkin will yield roughly 1 cup of pumpkin puree.
To Store: Seal the pumpkin purée in an airtight container and refrigerate for up to 3-5 days.
To Freeze: Portion the purée into ½ cup or 1 cup increments and seal in freezer-safe containers for up to 3 months.

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