Meal
Ingredient
Occasion
Homemade Pumpkin Puree Recipe
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
While it’s handy to have organic canned pumpkin on hand for fall recipes, there’s nothing like homemade pumpkin puree. It’s sweet and satisfying and elevates any recipe that calls for canned pumpkin. This easy pumpkin puree recipe takes a few minutes of prep time and that’s it! Truly very simple and we think so worth it!
While it’s handy to have organic canned pumpkin on hand for fall recipes, there’s nothing like homemade pumpkin puree. It’s sweet and satisfying and elevates any recipe that calls for canned pumpkin. This easy pumpkin puree recipe takes a few minutes of prep time and that’s it! Truly very simple and we think so worth it!
Directions
Step 1
Preheat oven to 425℉. Cut sugar pie pumpkin in half with a large chef’s knife, cutting from the stem to the base. Place both halves, cut side down, onto parchment lined baking sheet. Bake for 40 minutes. When pumpkin is done, it should be soft to the touch, not hard.
Step 2
Remove cooked pumpkin from oven and allow to cool enough to handle. Hold the pumpkin and scoop seeds out, then remove the skin, which slides right off. The skin can be discarded or fed to the chickens or compost bin. The seeds can be save to make spiced or candied pumpkin seeds.
Step 3
Puree the pumpkin in a food processor until smooth and soft. It should look just like canned pumpkin when blended well enough. Remove puree from the food processor and store in a sealed glass jar or use immediately for your next pumpkin recipe.
Note
If you’re batching out pumpkin puree, you can freeze puree in 1 cup increments for future recipes.
Notes
Read our recipe notes below (0)