Roasting a pumpkin and making your own pumpkin puree is fun and easy, but takes just a bit of time. It’s rewarding though to tell someone you made your pumpkin recipe from scratch – down to the pumpkin!
Nothing screams “it’s fall” quite like pumpkin does. It has a whole season in itself that runs well into winter! When pumpkin absolutely everything comes out – you name it and it’s probably had a variation made with pumpkin, it signifies the changing of seasons. If you like pumpkin like I do – you’ll use a lot of it.
My girls and I make more than our fair share of pumpkin bread and other pumpkin recipes every season and our go to is canned pumpkin. It’s fast, easy and convenient. This year though, my girls are a little bit older and want to make pumpkin bread with a “real” pumpkin this year! I was excited too!
What kind of Pumpkin Should you Buy to make Pumpkin Puree?
You’ll want to start with buying the right kind of pumpkin. It’s not advised to use just any pumpkin. The best one to use is called a sugar pumpkin, pie pumpkin or sweet pumpkin. These pumpkins are smaller and more dense than a carving pumpkin. You will essentially get more puree from a smaller pumpkin.
We started out by going to the store and purchasing a sugar pumpkin. It was roughly four pounds, on the smaller side, but this will actually give you enough pumpkin to make a few different recipes.
Making Pumpkin Purée
Step 1: You’ll need your pumpkin, of course – a sheet pan, parchment paper, cutting board, spoon, olive oil (or other light cooking oil) and a bowl for pumpkin guts!
Step 2: Get out a baking sheet and line it with parchment paper. Preheat the oven to 400 Fahrenheit.
Step 3: Take your pumpkin and wash it and pat it dry. Get out your cutting board and cut it in half right down the middle – stem and all. Take your pumpkin halves and start taking out the “guts” and place them in your scrap bowl.
Don’t get rid of your scraps just yet! They are full of pumpkin seeds you can roast if you choose so. Another great snack in itself.
You’ll want to scrape the insides of the pumpkin halves clean leaving no residue of the “guts.”
Step 4: Get out your olive oil or other light cooking oil and rub a teaspoon or so on the inside and outside of each half of the pumpkin. This will keep it from drying out. Next, lay them flat side down on the baking sheet. This will allow the pumpkin to essentially steam itself on the inside and soften up.
Step 5: Place the pumpkin in the oven for roughly 50 minutes. Check your pumpkin after your timer has gone off – grab a fork and pierce the pumpkin. If the fork goes in easily your pumpkin is finished. If not, keep it in 5-10 minutes more and check again.
Step 6: After your pumpkin has finished roasting, let it cool for just 10 to 15 minutes. You’ll want to start scraping the inside of the pumpkin out of its skin to make the puree. Place it directly into a food processor or blender.
Note that scraping out the pumpkin from its skin is much easier when it is still warm, that is why I only allowed 10-15 minutes of cool time.
Step 7: Blend the pumpkin until it is a smooth purée. It’s done and ready to use in your favorite recipes. Easy and simple!
If you are wanting to save all or some of your pumpkin puree for another day it can be refrigerated and even frozen. I like to place it in small plastic or glass containers or a ziplock bag. It will last 5 to 7 days in the refrigerator or you can freeze it.
Homemade Pumpkin Puree
- 1 each Sugar Pumpkin / Pie Pumpkin
- 2 tsp Olive Oil or Light Cooking Oil
Preheat the oven to 400 degrees Fahrenheit
Take your pumpkin and clean it and dry it
Place your pumpkin on a level surface and cut it directly down the middle
Scrape the pumpkin halves clean - the "pumpkin guts," seeds and all in a scrap bowl
Next, take the oil and rub it in the inside and outside of the pumpkin halves
Place it in the oven for 50 minutes - take a fork to check if it is tender - if not, keep in the oven for 10 minute intervals until tender
Let cool for 15 - 20 minutes and scrape insides from the pumpkin and place in a blender or food processor and blend until smooth
Use immediately in your favorite recipes, keep in the fridge for 5 - 7 days or freeze for up to 6 months
Other Fabulous Pumpkin Recipes
Now that you’ve got amazing homemade pumpkin purée, find your favorite pumpkin recipes and start baking!
Or here are a few recipes to get you started!
- The Very BEST Pumpkin Bread
- Chocolate Swirl Pumpkin Bread
- Homemade Pumpkin Pie Spice
- The Perfect Mini Thanksgiving Pies
- Brown Butter Pumpkin Spice Pancakes
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