Homemade Pumpkin Puree Recipe
Introduction
Making homemade pumpkin puree is simpler than you might think and results in a fresher, more flavorful base for all your fall favorites. Whether it’s for pies, soups, or breads, fresh pumpkin puree adds a natural sweetness and vibrant color to your dishes.
Ingredients
- 1 sugar pumpkin (about 2 pounds)
- 1 tablespoon olive oil (optional, if baking)
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Wash the pumpkin thoroughly and cut it in half. Use a spoon to scrape out all the seeds and stringy bits (pith).
- Step 3: Brush the cut side of the pumpkin with olive oil and toss it gently to coat. Sprinkle with salt if you like.
- Step 4: Place the pumpkin halves cut side down on a baking tray. Roast in the oven for 45 to 55 minutes until the flesh is tender when pierced with a fork.
- Step 5: Let the pumpkin cool slightly before handling.
- Step 6: Scoop out the cooked flesh with a spoon and place it in a food processor. Pulse until smooth and pureed.
- Step 7: If the puree seems watery, line a strainer with cheesecloth and let the puree drain for about 30 minutes to remove excess liquid.
Tips & Variations
- Choose sugar pumpkins or pie pumpkins for the best flavor and texture, as they’re sweeter and less watery than carving pumpkins.
- If you don’t have a food processor, a blender or hand mixer can work, but pulse gently to avoid a watery puree.
- For a deeper roasted flavor, you can roast the pumpkin with a drizzle of maple syrup or sprinkle of cinnamon before pureeing.
Storage
Store fresh pumpkin puree in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the puree in portioned containers or ice cube trays for up to 3 months. Thaw in the refrigerator overnight before using.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use any type of pumpkin to make puree?
It’s best to use sugar pumpkins or pie pumpkins because they have a sweeter taste and smoother texture. Larger carving pumpkins tend to be watery and less flavorful.
Do I need to drain the pumpkin puree?
Fresh pumpkin puree can contain a lot of water. If it seems too watery for your recipe, draining it through cheesecloth for about 30 minutes will help achieve the right consistency.
PrintHomemade Pumpkin Puree Recipe
This homemade pumpkin puree recipe shows you how to make fresh, smooth pumpkin puree from a sugar pumpkin, perfect for use in pies, soups, and other fall dishes. Roasting the pumpkin enhances its natural sweetness and flavor, and processing it into a silky puree is simple with a food processor. Using fresh pumpkin puree gives your recipes a vibrant taste compared to canned varieties.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: About 1 to 1.5 cups of pumpkin puree 1x
- Category: Puree
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
- 1 sugar pumpkin (about 2 pounds)
- 1 tablespoon olive oil (optional, for roasting)
- Salt (optional, to taste)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for roasting the pumpkin.
- Prepare Pumpkin: Wash the pumpkin thoroughly, then carefully cut it in half. Use a spoon to scrape out all seeds and the stringy pith from the center.
- Season Pumpkin: Brush the cut side of the pumpkin halves with olive oil and optionally sprinkle with salt to enhance flavor.
- Roast Pumpkin: Place the pumpkin halves cut side down on a baking tray. Roast in the preheated oven for 45 to 55 minutes or until the flesh is tender when pierced with a fork.
- Cool Pumpkin: Remove from the oven and allow the pumpkin to cool slightly so it is safe to handle.
- Scoop Flesh: Once cooled, use a spoon to scoop the soft flesh out of the skins and transfer it to a food processor.
- Puree Pumpkin: Pulse the pumpkin flesh in the food processor until it reaches a smooth, creamy consistency.
- Drain Excess Moisture: Because fresh pumpkin can be watery, if necessary, line a strainer with cheesecloth and let the puree drain for about 30 minutes to achieve a thicker texture.
- Store Puree: Store the pumpkin puree in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months for longer storage.
Notes
- Using olive oil and salt while roasting is optional but helps to enhance the flavor of the pumpkin.
- Make sure your pumpkin is a sugar pumpkin, which is sweeter and better suited for cooking rather than a large carving pumpkin.
- Draining excess water from the puree ensures a thicker texture similar to canned pumpkin, ideal for recipes calling for pumpkin puree.
- Freeze puree in portioned containers or ice cube trays for easy use in future recipes.
Keywords: homemade pumpkin puree, fresh pumpkin puree, roasted pumpkin, pumpkin recipes, how to make pumpkin puree
