Pumpkin Puree

Why You’ll Love This Recipe

Pumpkin puree is a versatile and naturally sweet ingredient that serves as the base for countless fall recipes, from pies and breads to soups and pastas. Making your own at home ensures a rich, fresh flavor and a smooth texture without preservatives. It’s easy to prepare, stores well, and brings out the cozy essence of autumn in every dish.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sugar pumpkin (also known as pie pumpkin)olive oil (optional for roasting)

directions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Wash the pumpkin thoroughly and cut it in half from top to bottom.

Scoop out the seeds and stringy pulp using a spoon.

Lightly brush the flesh with olive oil if desired, and place the halves cut-side down on the baking sheet.

Roast for 40-50 minutes or until the flesh is fork-tender.

Remove from the oven and let the pumpkin cool until safe to handle.

Scoop the soft flesh into a food processor or blender.

Blend until smooth, scraping down the sides as needed.

If the puree is too thick, add a tablespoon of water at a time until desired consistency is reached.

Use immediately or store for later use.

Servings and timing

This recipe yields approximately 2 cups of pumpkin puree from a medium sugar pumpkin.Preparation time: 10 minutesRoasting time: 40-50 minutesCooling and blending time: 20 minutesTotal time: 70-80 minutes

Variations

Use different pumpkin varieties like kabocha or butternut squash for unique flavor profiles.

Add a pinch of cinnamon or nutmeg while blending for an aromatic touch.

Roast the seeds separately for a crunchy snack.

Steam the pumpkin instead of roasting for a lighter flavor.

storage/reheating

Store pumpkin puree in an airtight container in the refrigerator for up to 1 week.Freeze in portioned bags or containers for up to 3 months.Thaw in the refrigerator before using and stir well before adding to recipes.

FAQs

Can I use carving pumpkins?

Carving pumpkins are more watery and less flavorful—stick to sugar or pie pumpkins.

Is homemade puree better than canned?

Yes, it’s fresher and richer in taste, but canned is convenient and consistent.

How do I know when the pumpkin is fully roasted?

The flesh should be soft and easily pierced with a fork.

Can I freeze pumpkin puree?

Absolutely, portion it out and freeze for long-term storage.

What recipes can I use it in?

Pumpkin pie, muffins, pancakes, pasta sauces, soups, and smoothies.

Should I peel the pumpkin first?

No need—the skin is easier to remove after roasting.

Is this puree sweetened?

No, it’s naturally sweet—perfect for both savory and sweet recipes.

Can I make this without a blender?

Yes, mash with a fork or potato masher for a chunkier texture.

What if the puree is too watery?

Strain it through cheesecloth or a fine mesh sieve to remove excess liquid.

How long does it last in the fridge?

Up to one week when stored in an airtight container.

Conclusion

Pumpkin puree is a wholesome, seasonal staple that’s simple to make and endlessly useful. Whether you’re baking, cooking, or experimenting with new recipes, this homemade version delivers unmatched freshness and depth of flavor. Embrace the essence of fall by making your own—it’s easier and tastier than you might think.

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