Learn how easy it is to make your own pumpkin puree from scratch. It’s healthy and so much better tasting than the canned stuff!
As I said in my last post (cinnamon and honey roasted pumpkin seeds, if you missed it!), we had the cutest little harvest of pumpkins from our city garden this year.
Naturally, I made them all into pumpkin puree and roasted the seeds. So good!!
I store the puree in the freezer and I’m set all set to make pumpkin treats and dinners throughout the winter.
Pureeing pumpkin is a very simple process and it’s totally worth the time to be prepared for the months ahead. It’s also important to note that most of the time it takes to make it is hands off!
What’s Pumpkin Puree?
Pumpkin puree is just what it sounds like- pureed pumpkin! The pumpkin is first cooked until it’s soft and then pureed into a very smooth pulp.
Are PUmpkin Puree and Canned Pumpkin the Same?
Essentially pumpkin puree and canned pumpkin are the same: pure pumpkin, cooked and pureed. However, canned pumpkin is always well strained, so it has a much lower moisture content and a very thick consistency. This is why pumpkin pies made with canned pumpkin puree often set a little better than those made with fresh pumpkin puree.
Is Pumpkin Healthy?
Pumpkin is very nutritious! It contains very high amounts of Vitamin A, Vitamin C and potassium and smaller amounts of many others as well. It’s also rich in antioxidants which neutralize free radicals, reducing inflammation in the body and therefore, reducing the risk of many diseases. The vitamins and minerals found in pumpkin help boost the immune system, maintain eye health and benefit heart health!
What Kind of Pumpkins Should I use?
Any kind of pumpkin will work, or even most squash. However, “sugar pumpkins” or “pie pumpkins” are the best as they taste better than the larger varieties.
What Can Pumpkin PUree Be Used For?
It’s most often used to make pumpkin pie, but can also be used in many other ways:
- Baked goods like pumpkin bars, muffins, pancakes, pumpkin bread, etc
- Stir into oatmeal, applesauce, chili, mashed potatoes, smoothies, etc
- Use it to top ice cream, shepherd’s pie (add some salt + pepper), or a bagel (add some maple syrup or honey)
- Make pumpkin spice sauce which can be added to hot drinks or used at breakfast or on desserts
How Long Does Pumpkin PUree Last in the fridge?
Stored in an airtight container in the fridge, homemade pumpkin puree will last about 1 week.
Can Pumpkin Puree Be Frozen?
Store in freezer bags or freezer-safe containers in the freezer and the pumpkin puree can last up to 12 months. Thaw in the fridge overnight or in a bowl of cold water.
Tools You May Need
How to Make Pumpkin Puree
- Sea salt
Preheat the oven to 375°F and line the baking tray(s) with parchment paper. Cut pumpkins in half (cut all the way around except through the stem and pull the two pieces apart. This is easier than trying to cut through the stem) and scoop out the seeds (don’t throw them away- roast them!). Sprinkle the cut sides with some sea salt.
Place the pumpkin halves cut side down on the prepared cookie sheet(s). Bake for 40-50 minutes (depending on the size of your pumpkin), or until a fork pierces easily through the pumpkin skin and flesh.
Allow the pumpkin to cool until it can be comfortably handled, then use a spoon to scoop the soft flesh into the bowl of a food processor. Blend until very smooth.
If you plan on using the puree in a pie, strain through a sieve lined with a few layers of cheesecloth for a few hours.
How to Store Pumpkin Puree
Store in the fridge for up to 1 week or in a freezer-safe container in the freezer for up to 1 year.
Did you try this recipe? If so, I would really appreciate a 5-star review and your comments below! Thanks!
Craving More Self-Sufficiency Skills?
More PUmpkin Recipes
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- PUMPKIN SPICE SAUCE
- CINNAMON AND HONEY ROASTED PUMPKIN SEEDS
- EGGLESS PUMPKIN PIE
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- HOW TO DEHYDRATE CARROTS
- HOMEMADE FRUIT LEATHER
- Sea salt
- Preheat the oven to 375°F and line the baking sheet(s) with parchment paper. Cut pumpkins in half and scoop out the seeds. Sprinkle the cut sides with some sea salt.
- Place the pumpkin halves cut side down on the prepared cookie sheet(s). Bake for 40-50 minutes, or until a fork pierces easily through the skin and flesh.
- Allow the pumpkin to cool until it can be comfortably handled, then use a spoon to scoop the soft flesh into the bowl of a food processor. Blend until very smooth.
- If you plan on using the puree in a pie, strain through a sieve lined with a few layers of cheesecloth for a few hours.
Store in the fridge for up to 1 week or in the freezer for up to 1 year.