A simple step-by-step guide showing how to make pumpkin puree from scratch; perfect for desserts and other delicious treats!
How to Make Pumpkin Puree
After the article about canned pumpkin being mostly other squash went viral, I decided to try my hand at making a home-made pumpkin puree. I article didn’t really both because I have never used that brand of canned pumpkin, but it didn’t really bother me if it’s a mixture of squash. I like the way that it tastes! I also plan on making various pumpkin desserts, and I really wanted the entire recipe to be from scratch, which I meant I had to make my own pumpkin puree. I bought two small pie pumpkins and gave it a whirl!
It’s actually really easy to make pumpkin puree, it just takes a bit of time. My pumpkins took a little over an hour to fully cook and become tender, but I ended up with over four cups of pumpkin puree. That’s definitely enough to make an entire pumpkin pie from scratch, and without too much extra work.
The first step is removing the stem and cutting each pumpkin in half. This is pretty difficult if you don’t have a really sharp knife, but it makes it a lot easier to remove all of the seeds and clean out the pumpkin. I used an ice cream scoop to clean out the pumpkin because it has a sharp edge to help scrap out the stringy pumpkin bits. I saved the pumpkin seeds, rinsed them off and roasted them with salt, pepper and turmeric. Cleaning the pumpkins was probably the most tedious part of the process, but after that they’re ready to be baked!
I very lightly coated the inside of the pumpkin with a bit of olive oil before adding them flesh side down to a baking sheet. I baked the pumpkins at 350 F for about 1 hour, but I checked them after about 45 minutes. The skin will become really soft and wrinkly once the pumpkins are fully cooked, and you can pierce the skin with a fork. It should be really easy to scoop out the pumpkin flesh and the skin will basically fall right off!
Let the pumpkins completely cool off before adding them to your blender. It shouldn’t take very long for the pumpkin to blend into a really creamy puree with a beautiful bright orange color!
How to Make Pumpkin Puree From Scratch
|Prep:||Cook:||Yield: 4 cups||Total:|
- 2 small pie pumpkins
- Preheat the oven to 350 F.
- Remove the stems from the pumpkins and cut in half.
- With an ice cream scoop, remove all of the seeds and pulp. You can save the seeds for later to roast as a snack.
- Lightly coat the inside of the pumpkin with olive oil and lay flesh side down on a parchment lined baking sheet.
- Bake the pumpkins for about 45-1 hour depending on the size of your pumpkins.
- Once the skin is soft and wrinkly and can be pierced with a fork, then the pumpkins are fully cooked. The skin should easily separate from the cooked pumpkin.
- Let the pumpkins cool off, then scoop out the inside and add to a blender.
- Blend until all of the pumpkin is broken down and super smooth.
- Store in an air-tight container and use for pies and other desserts!