Autumn brings a bounty of pumpkins to our markets and kitchens. One great way to embrace this seasonal treasure is by making some homemade pumpkin puree for your fall bakes. So grab the pumpkin resting on your windowsill, and let’s fill some jars with its rich flavor.
Why make pumpkin puree at home?
Like me, you might live in an area where canned pumpkin puree is unavailable, but you still want to bake with pumpkins. Perhaps you have a surplus of pumpkins from your aunt’s garden that you’d like to preserve for later use. Also, making something from scratch at home can be enjoyable, and in this case, it’s also quite easy!
Where to use homemade pumpkin puree?
Add it to soups, sauces, your morning porridge, pancake batter, and of course, bake something with it, like these pumpkin cupcakes. Pumpkin adds a beautiful color, plenty of moisture, and a soft texture to baked goods. Don’t worry — your cake won’t taste like a savory vegetable dish.
What types of pumpkins are best for pumpkin puree?
You can technically puree any type of pumpkin, but smaller varieties work best. They tend to be sweeter, more flavorful, and usually less watery. I recommend using baking pumpkins, sugar pumpkins, or butternut squash. However, keep in mind that homemade pumpkin puree will generally be more watery than store-bought canned puree, which could affect the results of your baked goods. If you need a thick puree for a recipe, you can reduce it on the stove.
How long will homemade pumpkin puree last?
Store homemade pumpkin puree in an airtight container in the fridge for up to a week, or freeze it in portions for up to 6 months.
Homemade Pumpkin Puree
Simple, natural, pure pumpkin puree you can easily make at home and use in any fall baking recipe
- Prep Time15 min
- Bake / Cook Time45 min
- Total Time1 hr
- YieldDepends on the size of the pumpkin used
Ingredients
- 1 baking pumpkin, sugar pumpkin, or butternut squash
Directions
Preheat the oven to 180°C / 350°F.
Wash the pumpkin thoroughly. Then, cut it in half, avoiding the stem, as it is too hard to cut through. Instead, make a cut down one side from the stem to the bottom, and then cut down the other side. Carefully split the two halves apart using your hands; the stem should separate or break away easily.
Remove the seeds by scooping them out.
Place the pumpkin halves, cut side down, on a baking sheet lined with parchment paper. Roast in the oven for 45 to 60 minutes, or until the pumpkin is soft.
Allow the pumpkin to cool until you can handle it, then scoop the flesh into a food processor or blender bowl using a spoon.
Blend until smooth.
Transfer the puree to an airtight container or a freezer bag. It can be stored in the refrigerator for up to one week or frozen in portions for up to six months.
Notes
- Roasted pumpkin is very soft, so any type of blender, including a stick blender, can easily handle it.
- Depending on the variety of pumpkin you choose, your pumpkin puree can be more or less watery. It will be definitely more watery than a store-bought pumpkin puree.
