How To Make Pumpkin Puree
Check out these simple steps for how to make pumpkin puree to use in your favorite pumpkin recipes. This post teaches you everything you need to know about homemade pumpkin puree including how to roast a pumpkin, how to puree pumpkin, how long does pumpkin puree last, and how to store it.
Ingredients
- 1 4-6 lb. pie pumpkin
Instructions
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Preheat oven to 375 degrees.
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Slice the pumpkin in half, crosswise through the stem, and scoop out the seeds and strings. Feel free to keep the seeds for later to roast.
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Place halves, cut-side down, onto a baking sheet lined with aluminum foil.
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Roast, uncovered, for 40-60 minutes, or until tender.
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Remove from oven and allow to cool enough to handle. When cool, carefully scrape flesh from skin. Discard the skin.
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Using a food processor or blender, puree until even and smooth.
Recipe Video
Recipe Notes
Remember, homemade pumpkin puree tends to be a little more watery than the canned stuff, especially when defrosted, so you may need to reduce any additional liquid in a recipe by 2-3 tablespoons, and to keep that in mind when you're mixing everything together. You can also puree it once again to re-incorporate the juices, too.
The color will also vary compared to what pumpkin you're using. In general, the homemade puree will be lighter in color and more delicate, while canned pumpkin puree will be a darker orange color and will tend to be much thicker. Nonetheless, the resulting flavor from homemade pumpkin puree is fantastic -- just not the same look as what you might be expecting :)