Simple Homemade Pumpkin Puree Recipe

As soon as the first leaf turns gold, the craving for all things pumpkin begins. From lattes to pies, this versatile squash is the star of autumn. While reaching for a can of pumpkin puree at the store is easy, making it yourself is even better. Skip the store-bought version this year and create your own homemade pumpkin puree. All you need is a pie pumpkin and an oven. This recipe is simple, nearly impossible to mess up, and the flavor is far richer and fresher than anything you can get from a can.

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This guide will walk you through everything you need to know about making pumpkin puree from scratch. You'll learn how to choose the right pumpkin, the simple steps for roasting it to perfection, and how to store your delicious puree. Once you try this recipe, you might never go back to the canned stuff again.

Why Make Your Own Pumpkin Puree?

Before we get to the "how," let's talk about the "why." While canned pumpkin is a convenient pantry staple, homemade puree offers several advantages that make the minimal effort worthwhile.

• Superior Flavor and Texture: The most significant difference is the taste. Homemade puree has a fresher, sweeter, and more complex pumpkin flavor. The texture is also smoother and less dense than its canned counterpart, which can sometimes be watery or grainy.
• No Additives or Preservatives: When you make your own, you control exactly what goes into it. Store-bought purees can sometimes contain preservatives or other additives to maintain shelf stability. Homemade puree is just one ingredient: 100% pure pumpkin.
• It's More Economical: Especially during the fall when pumpkins are abundant and inexpensive, making your own puree can be much cheaper than buying multiple cans. One small pie pumpkin can yield the equivalent of two or more cans of puree.
• Reduces Waste: Making puree from a whole pumpkin is a great way to use the entire vegetable. You can even roast the seeds for a delicious, healthy snack, leaving very little to waste.

Choosing the Right Pumpkin

The first and most crucial step is selecting the right kind of pumpkin. While you might be tempted to grab one of the large jack-o'-lantern pumpkins, they are not ideal for cooking. These larger varieties are grown for carving, meaning they have a stringy, watery flesh and a less sweet flavor.

For the best puree, look for smaller, rounder pumpkins labeled as "pie pumpkins" or "sugar pumpkins." These are specifically cultivated for eating and have a sweeter, denser, and more flavorful flesh. An 8-inch pie pumpkin is a great size to start with and will yield a generous amount of puree.

How to Make Homemade Pumpkin Puree

This recipe is designed to be straightforward and forgiving. With just one ingredient and a few basic kitchen tools, you'll have fresh pumpkin puree ready for all your favorite fall recipes.

Prep Time: 5 Minutes
Cook Time: 45 Minutes
Rest Time: 10 Minutes
Yields: About 32 Ounces (4 cups)

Ingredients

• 1 (8-inch) pie pumpkin

Equipment Needed

• 9x13 baking sheet
• Parchment paper (or nonstick cooking spray)
• A sharp, sturdy knife
• Blender or fork

Step-by-Step Instructions

1. Preheat and Prep: Start by preheating your oven to 375°F (190°C). Line a 9x13 baking sheet with parchment paper. This prevents the pumpkin from sticking to the pan and makes cleanup a breeze. If you don't have parchment paper, you can lightly grease the pan with nonstick cooking spray.
2. Prepare the Pumpkin: Wash the outside of the pumpkin to remove any dirt. Carefully remove the stem. Place the pumpkin on a stable cutting board and use a large, sharp knife to slice it in half lengthwise, from the top (stem end) to the bottom.
3. Scoop the Seeds: Use a sturdy spoon to scoop out the seeds and stringy pulp from the inside of each pumpkin half. Don't throw the seeds away! You can rinse them, toss them with a little oil and salt, and roast them for a tasty snack.
4. Roast the Pumpkin: Place the two pumpkin halves on the prepared baking sheet with the cut side down (skin side up). This position allows steam to circulate inside the pumpkin, helping it cook evenly and become tender.
5. Bake: Place the baking sheet in the preheated oven and bake for about 45 minutes. The pumpkin is done when the skin is dark and a fork can easily pierce the flesh.
6. Rest: Once baked, carefully remove the baking sheet from the oven. Let the pumpkin halves rest on the pan, untouched, for about 10 minutes. This allows them to cool down enough to handle safely.
7. Puree the Flesh: Once cooled, use a spoon to scoop the soft flesh out of the pumpkin skin. The skin should peel away easily. Transfer the pumpkin flesh to a blender or a large bowl.
8. Blend or Mash: For the smoothest puree, blend the pumpkin flesh until it's completely smooth and there are no large chunks left. If you don't have a blender, you can use a potato masher or a fork to mash the flesh until it reaches a similar consistency.

Tips for Perfect Pumpkin Puree

• Adjusting Cook Time: If your pumpkin is larger or smaller than 8 inches in diameter, you'll need to adjust the cooking time. A good rule of thumb is to add or subtract about 5-6 minutes of cooking time for every inch of difference.
• Don't Stress: This recipe is very forgiving. It's hard to overcook the pumpkin, so don't worry if you leave it in for a few extra minutes. The main goal is to get it soft enough to mash easily.
• Using Your Puree: Your homemade pumpkin puree can be used in the exact same amounts as canned puree in any recipe. Whether you're making pumpkin pie, bread, soup, or muffins, simply substitute it 1-for-1.
• Yield Varies: The amount of puree you get can vary slightly from one pumpkin to another, even if they are the same size. Some pumpkins simply have thicker, meatier flesh than others.

Storing Your Homemade Puree

Once your puree is ready, you can use it immediately or store it for later.

• Refrigerating: Store the puree in an airtight container in the refrigerator for up to one week.
• Freezing: For longer storage, freezing is the best option. Portion the puree into airtight, freezer-safe containers or bags. It will keep well in the freezer for up to 3 months. A great tip is to freeze the puree in 1-cup portions, which is a common measurement in many recipes.

What to Make Next?

Now that you have a batch of fresh, delicious homemade pumpkin puree, the possibilities are endless. It's the perfect base for both sweet and savory dishes that will bring the comforting flavors of fall to your kitchen. Get inspired by classic recipes or try something new. The improved taste of your homemade puree will elevate any dish you create.

Make the Most of Your Pumpkin Puree

From sweet to savory, homemade pumpkin puree is incredibly versatile. Whether you're baking bread, blending a smoothie, or simmering a curry, there's no shortage of ways to enjoy this fall favorite. So grab that can (or homemade batch) and get cooking. Your kitchen will smell amazing, and your taste buds will thank you. Here are some easy recipes to try with your Homemade Pumpkin Puree:

• Pumpkin Smoothie
• Cranberry Pumpkin Bread
• Pumpkin Muffins
• Pumpkin Cookies
• Pumpkin Pasta

What's your favorite way to use pumpkin puree? Try one of these recipes and discover just how delicious this ingredient can be.