Fall is here, and it’s time to enjoy the tasty flavors of the season. Today, we’re going to make something special: homemade pumpkin purée. This easy recipe is perfect for anyone who loves fall cooking.
Making your own pumpkin purée is simple and fun. It tastes much better than the kind you buy in cans. You can use it to make lots of yummy fall treats.
In this post, we’ll show you how to make smooth, creamy pumpkin purée using fresh squash. You’ll see how easy it is to turn one simple ingredient into something delicious.
So, let’s get ready to make some pumpkin purée! It’s a great way to enjoy the cozy feeling of autumn right in your own kitchen.
Ingredients:
- 1 whole pumpkin – I use butternut squash for its smooth texture and naturally sweet taste, but any variety works. Sugar pumpkins (also called pie pumpkins) are another excellent choice.
Instructions:
1. Prepare the Pumpkin
- Preheat your oven to 350°F (180°C).
- Wash the pumpkin thoroughly to remove any dirt.
- Using a sharp knife, carefully cut the pumpkin in half. If it’s tough to cut, try microwaving it for 1-2 minutes to soften the skin slightly.
- Scoop out the seeds and stringy fibers using a spoon or an ice cream scoop. Don’t throw the seeds away—they can be roasted for a tasty snack!
2. Roast the Pumpkin
- Line a baking sheet with parchment paper for easy cleanup.
- Place the pumpkin halves cut-side down on the baking sheet. This helps trap steam inside, making the flesh soft and easy to scoop.
- Add a little water (about ¼ cup) to the baking sheet to keep the pumpkin moist and prevent burning.
- Roast for 45-60 minutes, depending on the size of your pumpkin. It’s ready when the flesh is fork-tender.
3. Make the Purée
- Let the roasted pumpkin cool slightly before handling.
- Scoop out the soft flesh using a spoon, leaving the skin behind.
- Transfer the pumpkin flesh to a blender or food processor and blend until smooth. If the purée is too thick, add a little water (or milk for a creamier texture) to help it blend.
Storage:
- In the fridge: Store your purée in an airtight container for up to 3-4 days.
- In the freezer: Portion the purée into freezer-safe containers or ice cube trays for easy use. Freeze for up to 3 months. Tip: Label your containers with the date for easy tracking!
Pumpkin Purée Recipe
Smooth and creamy homemade pumpkin purée is perfect for pies, soups, and all your favorite fall recipes!
Ingredients
- 1 whole pumpkin I use butternut squash, but any variety works
Instructions
- Preheat the oven to 350°F (180°C).
- Wash the pumpkin and cut it in half.
- Scoop out the seeds and stringy fibers with a spoon.
- Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper.
- Add a little water to the baking sheet to prevent burning.
- Roast in the oven for 45-60 minutes, until the pumpkin is soft and can be easily pierced with a fork.
- Remove the pumpkin from the oven and let it cool slightly.
- Scoop out the flesh from the skin using a spoon.
- Blend the flesh in a blender or food processor until smooth.
Notes
Storage:
- In the fridge: Store purée in an airtight container for up to 3-4 days.
- In the freezer: Portion the purée into containers or freezer bags and store for up to 3 months.
Tips:
- Pumpkin Variety: Butternut squash is great for smooth purée, but sugar pumpkins also work well.
- Roasting Tip: Adding a bit of water to the baking sheet helps keep the pumpkin moist while roasting.
- Use It Later: Freeze small portions of purée to have on hand for quick recipes.
Tried this recipe?Let us know how it was!
