How to Make Pumpkin Puree (Better Than Canned Pumpkin!) Recipe
This recipe shows you how to make fresh pumpkin puree at home, offering a natural and flavorful alternative to canned pumpkin. Roasting the pumpkin brings out its natural sweetness, creating a smooth and rich puree perfect for pies, soups, and other dishes.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 5 cups
- Category: Puree
- Method: Roasting
- Cuisine: American
Ingredients
Ingredients
- 1 5-lb pumpkin (2.2 kg)
Instructions
- Cut: Preheat your oven to 400°F (204°C). Depending on your pumpkin size, cut off the stem and halve a small pumpkin or slice a larger pumpkin into long, wide pieces along its natural grooves.
- Scrape: Using a spoon, gently scoop out all seeds and stringy pulp from the pumpkin pieces to ensure a clean flesh.
- Roast: Place the pumpkin pieces face down on a baking sheet. Bake in the preheated oven for 40 to 60 minutes or until the flesh is fork-tender. Larger or thicker pumpkins may require extra roasting time.
- Peel: Once cool enough to handle, either peel off the skin or cut the flesh away from the skin. Then chop the pumpkin flesh into manageable chunks.
- Puree: Transfer the pumpkin chunks to a food processor or blender. Blend until smooth and creamy. If the puree is too thick, add water one tablespoon at a time to reach your desired consistency. When blending warm pumpkin, leave the blender’s lid partially open to let steam escape safely.
Notes
- Store your homemade pumpkin puree in the refrigerator for a few days or freeze into 1-cup portions using freezer bags for longer storage.
