How To Make Homemade Pumpkin Puree
Make homemade pumpkin puree with this easy method of roasting a whole sugar pie pumpkin. *This post was updated on September 27, 2019 from the original post published November 4, 2010.
Roasting a pumpkin whole not only saves me the hazard of losing a finger(they are TOUGH to cut), but it saves time. Fresh pumpkin puree is great for Thanksgiving pumpkin pie and any of your favorite fall recipes calling for canned pumpkin.
Why not use those pretty pumpkins you had displayed on your counter? Make sure that they are fresh, and not carved. I love the small sugar pie pumpkins and they are perfect for roasting.
Instructions on Roasting a Pumpkin Whole
1-2 small pie pumpkins (or any pumpkin OTHER than one for Halloween jack o’ lanterns)
Set oven to 400F. Wash pumpkin well and cut off the stem. Rub skin lightly with olive oil.
Place a baking sheet on the lower rack below the pumpkin to catch any juice, then put the pumpkin directly on the rack above.
Roast for pumpkins for 60 – 90 minutes. The actual time will vary based on the oven’s actual temperature, the moistness of the pumpkin, the variety of pumpkin. But it’s done when a knife slips into the flesh very easily. Let it cool a bit before slicing. Also, be careful when slicing open to avoid a steam burn.
The flesh should easily peel away from the skin.
How To Make Homemade Pumpkin Puree
Pumpkin puree starts with perfectly cooked flesh. Scoop out the seeds and place pumpkin flesh in the food processor. Definitely, save those seeds for making roasted pumpkin seeds! You’ll want to set them aside and give them a good rinse. As you can see, two little pumpkins contain a lot of tasty, nutritious seeds.
Note: fresh pumpkin is more fibrous than canned, so it needs to be put through a food mill or food processor.
Pulse until well blended. It should look like this:
Place pumpkin in a fine-mesh strainer over a bowl and let drain overnight.
This is a crucial step because pumpkin (and all squash for that matter) has a high water content and you don’t want your puree to water-down whatever you are making. This is how much liquid came out after sitting in the refrigerator overnight.
How Long Will Homemade Pumpkin Puree Last?
Fresh pumpkin puree will be good in the refrigerator for up to a week. If you aren’t using it right away, you can pour it into containers to freeze or put into Ziploc freezer bags(make sure you squeeze all the air out of the bag) and freeze until ready to use or up to three months. Thaw overnight in the refrigerator and use it in your favorite recipes.
What would you make with homemade pumpkin puree? Tag me on Instagram @ameessavorydish and share your creations!
Instructions for Roasting a Whole Pumpkin For Homemade Pumpkin Puree
Ingredients
- 2 sugar pie pumpkins not Jack O Lantern pumpkins (about 3 1/2 lbs each)
- 1 tbsp olive oil
Instructions
- Set oven to 400F. Wash pumpkin well and cut off the top of the stem.
- Rub skin lightly with olive oil.
- Place a baking sheet on the lower rack below the pumpkin to catch any juice, then put the pumpkin directly on the rack above.
- Roast for 60 – 90 minutes. The actual time will vary based on the oven’s actual temperature, the moistness of the pumpkin, the variety of pumpkin. But it’s done when a knife slips into the flesh very easily. The size in my photos above only took 60 minutes and was perfectly cooked.
- Remove pumpkins from oven. Let them cool a bit before slicing. Also, be careful when slicing open to avoid a steam burn.
- Scoop out the seeds (save them for roasting!) and place pumpkin flesh in the food processor. Fresh pumpkin is more fibrous than canned, so it needs to be put through a food mill or food processor.
- Spoon pumpkin into jars, cover and refrigerate or freeze for later.
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