I was surprised by how easy it is to make homemade pumpkin puree from scratch! All you have to do is peel, cut, roast and blitz a fresh pumpkin to make homemade pumpkin puree!
- Homemade Pumpkin Puree From Scratch
- The Best Kind Of Pumpkin To Puree
- How To Make Pumpkin Puree From Scratch
- How To Pick The Best Pumpkin
- Homemade Pumpkin Puree Vs Canned
- What To Use Pumpkin Puree For?
- Recipe FAQs
- Easy Pumpkin Recipes
- Use Homemade Pumpkin Puree In These Recipes
- Recipe Card
Homemade Pumpkin Puree From Scratch
I always have pumpkin puree in my freezer; I usually store it in approximately one-cup quantities. It comes in handy for cake, bread, cheesecake and much more.
Just imagine all the delicious recipes you can make with it? Since making my homemade pumpkin puree, I have never returned to the canned stuff.
To cook the pumpkin in order to make the puree, you may boil, roast or steam it. However, I prefer roasting the pumpkin because this process produces a better consistency and less watery pumpkin puree.
Also, Roasting the pumpkin gives it a sweeter flavour than boiling or steaming it.
The Best Kind Of Pumpkin To Puree
You can use any kind of pumpkin you like; however, in my opinion, small pumpkins, such as sugar pumpkins (pie pumpkin) or fairytale, are more likely to be sweeter and less stringy. Those are what I like to use.
Also, Dickinson is a good type of pumpkin to use. It is a medium size pumpkin, and it has a rich flavor and dense texture.
Pumpkin: You will need 2 medium size pumpkins to get 8 cups worth of pumpkin puree. Feel free to double or triple this.
How To Make Pumpkin Puree From Scratch
One (Roasting The Pumpkin In The Oven ): Preheat the oven to 190C / 374F.
Two: Clean the pumpkin, peel it, remove the seeds and cut it into big or small chunks. Spray an oven sheet with oil.
Pro Tip: You can roast the pumpkin with the peel on, then after it is roasted, scoop the pumpkin out.
Three: Put the pumpkin chunks in the baking sheet then bake for 30-35 minutes or until they become tender.
Four: Let it cool down then puree until smooth using the food processor or a blender.
How To Pick The Best Pumpkin
- Choose the one that has a dry and brown stem.
- Use a ripe pumpkin; It must have a vibrant color and firm.
- Ensure there aren't any rot signs, such as soft spots or bruises.
- Choose the small and round ones; because large ones are usually stringy.
Homemade Pumpkin Puree Vs Canned
- Texture: Personally, I like the homemade pumpkin puree because it has a creamy and a bit looser texture than the store-bought one.
- Taste: Store-bought has a deeper and more intense flavour.
- Color: I found that store-bought usually has a dark orange color, while homemade has a light orange color.
What To Use Pumpkin Puree For?
How To Store: Once your puree is cooled completely, you can store it in the fridge in a jar or any other container for 3-4 days.
How To Freeze: Divide it to one-cup quantities then place it in a zipped plastic bags and freeze it for 5-6 months.
It will last for 4 days in the fridge if you store it in an airtight container.
Yes, both are the same. However, some canned pumpkin puree has other ingredients such as flavors and salt.
This will totally vary based on the size of the pumpkin you have. for me, I bought two medium pumpkins that made about 8 cups and half of pumpkin puree.
Easy Pumpkin Recipes
- Pumpkin Sheet Cake With Cream Cheese Frosting
- Pumpkin Bundt Cake Recipe
- Old Fashioned Pumpkin Bread
- Pumpkin Squares With Cream Cheese Frosting
- Healthy Pumpkin Spice Cupcakes.
Use Homemade Pumpkin Puree In These Recipes
How To Make Pumpkin Puree From Scratch
- 2 pumpkins , medium sized
- Preheat the oven to 190C / 374F.
- Clean the pumpkin, peel it, remove the seeds and cut it into big or small chunks.2 pumpkins
- Spray an oven sheet with oil.
- Put the pumpkin chunks in the baking sheet then bake for 30 minutes or until it becomes tender.
- Let it cool down then puree until smooth using the food processor until smooth.
- 2 medium size pumpkins will get you 8 cups worth of pumpkin puree
- Choose the small and round pumpkins; because large ones are usually stringy.
- You can roast the pumpkin with the peel on, then after it is roasted, scoop the pumpkin out.