How to Make Homemade Pumpkin Puree

Each year we strive to grow a little bit more and replace items that we are buying at the store. This year, I grew a lot of pumpkins with the idea that I would replace all our store-bought pumpkin puree. We love to use pumpkin puree in our pancakes and occasionally in cookies.

It was a great year for the pumpkins and they grew like crazy. I brought them into my home as they hardened and about a month later I made one into pumpkin puree. It was OK but not great. As I thought a little more about it, I realized I had made a couple mistakes and there were some things I could do better for the next batch. 

I waited another few months and tried again this time with a different method. The puree turned out amazing! There were two game changers. One was allowing enough time for the pumpkin to cure. Winter squash and pumpkin actually sweeten up as they sit. Letting them sit for a few more months made them so much sweeter.

Now you probably can’t do this with all pumpkins, just varieties that will store a long time, like the Long Island Cheese Pumpkins I grew. I think other types, like the Sugar Pie Pumpkin are much sweeter right off the bat. 

The other thing that made a huge difference was draining off the excess liquid. The flavor is so much more intense and delicious.

Another important note: DON’T USE THE JACK O’LANTERN type pumpkins to make pumpkin puree. You’ll be disappointed.

Here is my method for making Pumpkin Puree:

1.Preheat oven to 350ºF

2. Cut the pumpkin in half hamburger style

3. Scrape our seeds and strings

4. Place on a baking sheet lined with parchment paper, with the skin side exposed and the pumpkin meat facing down.

5. Cook for about one hour or until the pumpkin is very soft.

6. Take out of the oven and place in a colander or strainer that is over a bowl. The goal is to have all the extra liquid drain off the pumpkin. 

7. Let the pumpkin sit in the colander until it cools off. 

8. Discard the liquid (I couldn’t think of a way to use the excess but if you would like to save and use it for something that’s great too!) 

9. Peel the skin off the pumpkin

10. Place the pumpkin in a blender or food processor and puree until smooth.

11. At this point you can put it in a freezer safe container and freeze until you use it.

Note: It is not safe to can pumpkin puree.

Homemade Pumpkin Puree

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

Pumpkins

Instructions

1. Preheat oven to 350ºF
2. Cut the pumpkin in half hamburger style
3. Scrape out the seeds and strings
4. Place on a baking sheet lined with parchment paper, with the skin side exposed and the pumpkin meat facing down.
5. Cook for about one hour or until the pumpkin is very soft.
6. Take out of the oven and place in a colander or strainer that is over a bowl. The goal is to have all the extra liquid drain off the pumpkin. 
7. Let the pumpkin sit in the colander until it cools off. 
8. Discard the liquid (I couldn’t think of a way to use the excess but if you would like to save and use it for something that’s great too!) 
9. Peel the skin off the pumpkin
10. Place the pumpkin in a blender or food processor and puree until smooth.
11. At this point you can put it in a freezer safe container and freeze until you use it. 

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