Homemade Pumpkin Puree
You will be surprised how easy it is to make this homemade pumpkin puree from scratch. All you need are fresh pumpkins, and a good blender to turn it into a smooth puree. In about an hour, you can have rich pumpkin ready for all your favorite fall desserts.
Ingredients
- 1 heirloom pumpkin or 2 pie pumpkins
Instructions
- Preheat the oven to 400°.
- Start by slicing the pumpkin in half with a long sharp knife. Be careful when doing this because pumpkins are firm and can take a little extra strength to cut through.
- Using a large enough scrape out all the pumpkin seeds and fibrous strings in the center of each half.
- Place the pumpkin cut side down on a sheet tray lined with parchment paper.
- Bake the pumpkin at 400° for 1 hour or until it becomes very soft when gently squeezing it.
- Cool the pumpkins to room temperature or until they can be easily handled.
- Using a spoon scrape all the pumpkin flesh away from the skin. Another way to do it is to peel the skin away from the flesh, however I find that the skin breaks up too much and I spend more time looking for it then actually getting it off.
- Add the cooked pumpkin in batches to a food processor and process on high speed until it becomes smooth to make pumpkin puree. See chef notes on consistency.
Notes
My recommendation when making pumpkin puree is to check the texture before you use it. If it looks too dry, I add a tablespoon or 2 of water while it is blending to help it smooth out. On the other hand, if the puree is too watery, I pour it into a fine strainer or some cheesecloth and let it sit for about 20 minutes. This allows the extra liquid to drip out, leaving me with a thick, rich puree that works perfectly for baking or soups. Trust me, getting the consistency right is key in how recipes taste later.
Avoid large pumpkins: I stay away from big carving pumpkins because they are too fibrous and do not blend smoothly. Smaller pie or sugar pumpkins cook evenly and make a creamier and sweeter puree.
Roast, do not boil: Roasting brings out the natural sugars and gives the puree a richer flavor. Boiling can make it too watery and dull in taste.
Let it cool before blending: I give the roasted pumpkin time to cool slightly before adding it to the food processor. This keeps it from steaming up and becoming too thin.
Blend in small batches: I work in smaller portions to make sure the puree is smooth and even. This helps avoid overloading the food processor and keeps the texture consistent.
Make-Ahead: You can make this up to 5 days ahead of time.
How to Store: Cover in an air-tight container and keep it in the refrigerator for 7 to 10 days. This pumpkin puree will freeze for up to 6 months. Thaw it in the refrigerator for 1 day or until soft before using.
Nutrition
Calories: 44kcalCarbohydrates: 11gProtein: 2gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.02gSodium: 2mgPotassium: 578mgFiber: 1gSugar: 5gVitamin A: 14472IUVitamin C: 15mgCalcium: 36mgIron: 1mg