How To Make Pumpkin Puree

Is it really fall without pumpkins…or a fresh batch of homemade pumpkin puree? It might seem a tad daunting at first to prepare, but it’s actually quite easy if you follow this wonderful baking recipe, no matter your skillset in the kitchen! I’ll admit, even I was wary to tackle on preparing puree from my own kitchen, especially since store-bought cans require no prep-time and no messy countertops or dishes, but trust me: it’s worth it! Our baked goods had better taste, better texture, and had me grabbing another serving of pie at Thanksgiving! It was just that good! 

 

How to Make Pumpkin Puree

 

How To Make Pumpkin Puree
Pumpkin Puree

 

Once it’s ready, your homemade pumpkin puree will open your door to endless baking possibilities! The most important one of all, of course, being a traditional pumpkin pie (would it really be Thanksgiving without one?), but your leftover puree can be reused or kept frozen until you’re ready to whip up another batch of mouth-watering, tasty pumpkin-inspired treats!

If you’re in need of inspiration, or don’t know what to do with all of that extra puree, I’ve got you covered! For the kids, these Spiced Pumpkin-Oatmeal Cookies are bound to be an instant hit, and for the adults…shake up a Pumpkin Old Fashioned! It’s a fun, autumn-worthy drink that mixes bourbon, Grand Marnier, pumpkin puree, and maple syrup. Mmm….count me in! A few other recipes that may surprise you (and your tastebuds!) are Super Easy Pumpkin Bundt Cake Recipe, Pumpkin Swirl Cheesecake, and Spiced Pumpkin Pecan Pancakes.

 

How To Make Pumpkin Puree
Pumpkin Puree

 

Autumn is only here for so long, so turn on that oven, pick out the best baking pumpkins, and get the most out of the season’s best treats with your batch of pumpkin puree!

To note: As a general rule for pumpkin puree, 3 pounds of fresh pumpkin will make about 3 cups of mashed and/or cooked pumpkin. 

 

How To Make Pumpkin Puree
Pumpkin Puree

 

Pumpkin Puree Recipe

Ingredients:

Directions

Heat the oven to 400 degrees F.

 

How To Make Pumpkin Puree
3 pumpkins resting on a counter

 

Remove the stem and cut a small square hole in the centre at the bottom of the pumpkin. Split the pumpkin in half from top to bottom, using a large cleaver and a mallet or a pumpkin knife.

 

How To Make Pumpkin Puree
Remove the stem and cut a small square hole in the centre at the bottom of the pumpkin. Split the pumpkin in half from top to bottom, using a large cleaver and a mallet or a pumpkin knife.

 

Scoop out the seeds and fibre with a metal spoon or ice cream scoop.

 

How To Make Pumpkin Puree
Scoop out the seeds and fibre with a metal spoon or ice cream scoop.

 

Reserve seeds to make Salty Roasted Pumpkin Seeds Recipe.

 

How To Make Pumpkin Puree
Pumpkin seeds

 

On a cookie sheet, sprinkle the flesh with kosher salt and lay the halves flesh side down on a parchment paper.

 

How To Make Pumpkin Puree
On a cookie sheet, sprinkle the flesh with kosher salt and lay the halves flesh side down on a parchment paper.

 

Cook until a paring knife can be easily inserted and removed from the pumpkin in several places which is about 30 to 45 minutes.

 

How To Make Pumpkin Puree
Cook until a paring knife can be easily inserted and removed from the pumpkin in several places which is about 30 to 45 minutes.

 

Cool the pumpkin for about 30-45 minutes.

Using a large spoon, remove the roasted flesh of the pumpkin and put in the bowl of a food processor.

 

How To Make Pumpkin Puree
Using a large spoon, remove the roasted flesh of the pumpkin and put in the bowl of a food processor.

 

Process until the flesh is smooth about 3 to 4 minutes.

 

How To Make Pumpkin Puree
Pumpkin Puree

 

Store in the fridge for up to 1 week or freeze for up to 3 months.

 

I hope you enjoyed the Pumpkin Puree If you make it, make sure to share with us on Facebook or Twitter! Also, check out all of our other Recipes.

 

How To Make Pumpkin Puree
How To Make Pumpkin Puree

 

Pumpkin Puree Recipe
Prep Time
20 mins
Cook Time
40 mins
Resting time
1 hr
Total Time
1 hr
 

How To Make Pumpkin Puree

Keyword: pumpkin, pumpkin puree
Servings: 2 pounds
Author: Lyne
Ingredients
Ingredients
  • 1 4 to 6-pound small baking pumpkin, rinsed and dried
  • Kosher salt
Instructions
Intructions
  1. Heat the oven to 400 degrees F.
  2. Remove the stem and cut a small square hole in the centre at the bottom of the pumpkin. Split the pumpkin in half from top to bottom, using a large cleaver and a mallet or a pumpkin knife.
    How To Make Pumpkin Puree
  3. Scoop out the seeds and fibre with a metal spoon or ice cream scoop.
    How To Make Pumpkin Puree
  4. Reserve seeds to make Salty Roasted Pumpkin Seeds Recipe.
    How To Make Pumpkin Puree
  5. On a cookie sheet, sprinkle the flesh with kosher salt and lay the halves flesh side down on a parchment paper.
    How To Make Pumpkin Puree
  6. Cook until a paring knife can be easily inserted and removed from the pumpkin in several places which is about 30 to 45 minutes.
    How To Make Pumpkin Puree
  7. Cool the pumpkin for about 45 minutes.
  8. Using a large spoon, remove the roasted flesh of the pumpkin and put in the bowl of a food processor.
    How To Make Pumpkin Puree
  9. Process until the flesh is smooth about 3 to 4 minutes.
    How To Make Pumpkin Puree
  10. Store in the fridge for up to 1 week or freeze for up to 3 months.
Recipe Notes

As a general rule for pumpkin puree, 3 pounds of fresh pumpkin will make about 3 cups of mashed and/or cooked pumpkin. 

Lynehttps://ottawamommyclub.ca/
Lyne is a Certified Infant Massage Instructor (CIMI), Certified Professional Wedding Consultant, and an Event Planner. It has always been her dream to create a website dedicated just for Moms since her children were young. Thus, after 10 years, she finally accomplished it, and the Ottawa Mommy Club was born in May 2011. She loves all things Disney and is an avid chocoholic. She was also the Queen B of the BConnected Conference, Canada's Digital Influencer and social media Conference in Ottawa and Toronto.She coordinated the Annual Infant Information Day/Early Years Expo for the City of Ottawa for 8 years. She was also the co-chair of the Navan for Kraft Hockeyville 2009-2011 committee that organized five community events within 6 months, and helped Navan reach the top 10 finalists in Canada. In April 2011, she received the City of Ottawa Mayor's City Builder Award.

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Comments

  1. I love making my own pumpkin puree, tastes so much better then the canned and it’s not hard to do at all, no different then cooking a squash, which a pumpkin is !

  2. I found a great deal on pie pumpkins at the grocery store recently so I bought and baked them. It’s so satisfying to make your own!

  3. Thanks for sharing this! I think I will make a batch of puree and then freeze some for future baking.. Must be so much better than the canned stuff!

  4. Using all or most of the pumpkin is also awesome. I love pumpkin seeds. It was something we always did growing up was roasting them.

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