How to Make Homemade Pumpkin Puree
Have you ever wanted to make your own homemade pumpkin puree? I’ll show you how with this easy to follow tutorial!
Isn’t it funny how making our own of anything can be so intimidating? You see that lovely little pumpkin in the store just begging to be turned in to something delicious, but you have no idea how or where to start. I’ve been there, and I’m here to offer some encouragement. Homemade pumpkin puree is actually very simple, and there’s absolutely no need to be intimidated by the sweet little pumpkins adoring the store’s shelves.
How to Make Homemade Pumpkin Puree
- Select a couple of smallish pumpkins. Cut them in half, and scoop out the seeds and pulp. You can save the seeds to roast later, but that’s entirely up to you!
- Place the pumpkins on a baking sheet skin side up. Roast in a 350 degree oven for about 45 minutes, or until the pumpkin is tender.
- After the pumpkins have cooled for about 10 minutes, peel the skin off.
- Once the skin is peeled, throw the pumpkin “flesh” in to a food processor, or blender. You can also mash it with a potato masher if you don’t have a blender.
- Pulse the pumpkin until it’s nice and smooth.
- Once the pumpkin is pureed, you can either measure and use it immediately, or you can measure it into one cup portions and freeze for later.
A few tips for making homemade pumpkin puree
- If you’re using a blender to puree your pumpkin, you may have to add a little bit of water. If the puree is overly watery, you may have to use a cheesecloth or a very fine strainer to strain the excess.
- I like to freeze my puree in one cup portions in freezer bags. If I need two cups I simply grab two bags!
- Different pumpkins will taste differently. You can use this same process with a Jack-O-Lantern pumpkin, but you will get less puree for your effort!
- If you have chickens they LOVE the seeds and pulp! Mine devour the scraps in seconds.
That’s it, guys! It really is as simple as cut, roast, and puree. If your freezer space is scarce, and you’ve got the canning supplies, The Prairie Homestead has a super easy to follow tutorial for pressure canning your homemade pumpkin puree.
I’m hoping to make a delicious loaf of pumpkin bread with the puree I made today. Lord willing and the creeks don’t rise, I’ll share that with y’all soon! I’d love to know what’s been cooking in your kitchen.
As always, thanks so much for spending a tiny part of your day with me!
Here’s an image to pin for later…
Here’s an image to pin for later…
Oh you should have seen our house a few weeks ago. We have a local orchard and we had so much fun. We bought, butternut and buttercup and of course pumpkin. We bought the ugliest pumpkin you ever saw. It was green and the lady called it sweet meat squash. The Internet called it winter squash. But it was so worth the money. It made amazing pumpkin muffins and we got twice the amount out of it as the pumpkin. We also tried the insta pot. Cut in half or wedges depending on size and cooked appropriately 12 minutes then peeled and pureed it.. We froze it and will be eating pumpkin for a long time.
that sounds like so much fun! I love doing things like that myself, and knowing I have it for later!!