Homemade Pumpkin Puree
Make your own homemade pumpkin puree with just one pie pumpkin and an oven! This simple recipe takes only 45 minutes and tastes so much fresher than canned puree. Perfect for all your fall baking needs from pumpkin pies to lattes. Save money and get better flavor with this foolproof method that's nearly impossible to mess up. Try this easy homemade pumpkin puree recipe today!
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Servings: 32 ounces
Equipment
Ingredients
- 1 8- Inch Pie Pumpkin
Instructions
- Preheat the oven to 375 degrees fahrenheit and line a 9x13 baking sheet with parchment paper.
- Remove the stem from the pumpkin and slice the pumpkin half, length wise (from top to bottom).
- Place the pumpkin halves on the pan with skin side up and the inside of the pumpkin down. This allows it to cook more evenly.
- Bake for 45 minutes then remove from the oven and let rest, untouched, for 10 minutes.
- Scoop the meat out of the pumpkin and smash it with a fork or place it in a blender, until there’s no large chunks.
- Use immediately or store in an airtight container, in the fridge, for up to 1 week. Freeze in an airtight container for up to 3 months.
Notes
Tips:
• If you have a larger or smaller pumpkin, simply add or reduce about 5 ½ minutes of cooking time per inch.
• Measure using the diameter of the pumpkin.
• It’s really hard to mess up this recipe, so don’t fret if you don’t have time to measure and all that jazz.
• I only use parchment paper because it ensures that the pumpkin won’t stick and burn. Just a precaution that has worked well for me. If you don’t have parchment paper, use some nonstick cooking spray or something similar.
• This pumpkin puree recipe can be used just like the canned stuff in the same exact amount called for in any recipe.
• The amount you get will vary with how much meat your pumpkin has. This can vary from pumpkin to pumpkin, despite size.
• Measure using the diameter of the pumpkin.
• It’s really hard to mess up this recipe, so don’t fret if you don’t have time to measure and all that jazz.
• I only use parchment paper because it ensures that the pumpkin won’t stick and burn. Just a precaution that has worked well for me. If you don’t have parchment paper, use some nonstick cooking spray or something similar.
• This pumpkin puree recipe can be used just like the canned stuff in the same exact amount called for in any recipe.
• The amount you get will vary with how much meat your pumpkin has. This can vary from pumpkin to pumpkin, despite size.