- Recipe: Pumpkin Puree
- Writer: Lizzie Green
- Content-Type: Food Blog
Learn how to create pumpkin puree at home using fresh pumpkin (or squash) this fall instead of using canned pumpkin! It’s tasty, simple, and entertaining to create.
Even though you can buy pumpkin puree in a can, there are many excellent reasons to learn how to prepare it yourself.
Why prepare pumpkin puree at home?
- You want to try all of the delicious fall pumpkin recipes that are all over the internet and Instagram, but you reside in a nation where canned pumpkin puree is not readily available.
- You overreached at the farmers market since the pumpkin seemed so adorable and autumnal, not realizing you would have to deal with at least 20 pounds/9 kilograms of squash. (See image below)
- Because even if there are perfectly good alternatives available at the store, there are times when it is just fun to make something from scratches, such as homemade hummus or pizza dough.
So let’s get started and bake!
Creating Pumpkin Puree
Scoop out the seeds after which roast the squash until fork-tender on a baking sheet.
Scoop the flesh from the skin once it has cooled, then process it in a food processor until it is smooth.
Your puree’s consistency may be more watery than a puree from a can, depending on the type of squash you use.
You might want to filter the extra liquid from the pumpkin pie by letting it sit in a fine mesh strainer (or cheesecloth) over a bowl for 30 minutes.
Note that the type of pumpkin or squash you use will affect the texture.
Uses for Pumpkin Puree
There are a ton of uses for puree once you’ve produced it! Here are some suggestions to get you going:
- To make pasta sauce, blend it.
- Pour it into a flavorful risotto or oatmeal.
- Try it in this bread or these muffins.
- Next Saturday, make pancakes.
- This week, make a snack cake for the kids.
- Use it in place of eggs to make this vegan French toast for the fall!
- Create pie!
Keep any leftovers in the refrigerator. Additionally, they can be kept in the freezer for up to a month!
|10 minutes to prepare
40 minutes to cook
Duration: 50 minutes
Discover how to create tasty pumpkin puree at home! Use it in all of your fall baking recipes, or stir it into oatmeal or risotto.
- 1 pumpkin or large squash, (sugar pie pumpkin, butternut, buttercup or kabocha squash)
- Avoid large Halloween carving pumpkins because their flesh is too fibrous for a soft puree.
- Put a baking sheet in the oven and preheat it to 400 degrees. Place the squash cut side down on the baking sheet after cutting it in half and removing the seeds.
- 40 to 60 minutes of roasting time, or until the flesh is tender and a fork readily slides within. For about an hour, let cool. Peel the flesh from the skin with your hands, then add it to the food processor. Let your food processor run for approximately a minute to achieve a smooth puree, pausing occasionally to scrape down the sides. If your puree is more watery than the consistency of canned pumpkin, remove the extra liquid by letting it sit for 30 minutes in a fine mesh strainer (or cheesecloth) placed over a bowl.
- Up until use, keep chilled.