You don’t need to buy that canned stuff. Making your own pumpkin puree from scratch is super easy.
‘Tis the season for all things pumpkin! Pancakes, muffins and of course, pumpkin pie are mainstays of all the holidays from October through December. And instead of using canned pumpkin to make all your favorite autumn treats, try whipping up some homemade pumpkin puree. Going with the gourd is actually super easy and as always, it’s super green.
Ingredients and Kitchen Tools
- One pie pumpkin
- Roasting pan
- Paper towel
- Wash and dry a small PIE pumpkin.
- Pop the stem off by tapping it on the counter.
- Cut the pumpkin in half and scoop out all the seeds. Set those aside for later.
- Place pumpkin halves cut-side down in a roasting pan.
- Add a little water, just enough to cover the bottom of your pan.
- Bake in a 350 degree oven for an hour to an hour and a half.
- The pumpkin is done when a fork goes right through the flesh.
- Let it cool and then scrape the flesh into a bowl.
- Mash with a fork.
- Line a strainer with paper towels and add the puree.
- Let puree drain in the fridge for 2-3 hours or overnight.
Your pumpkin puree is now ready to use in all your favorite pumpkin recipes!
A small pie pumpkin should yield more than a cup of pumpkin puree. I usually do 2-3 pie pumpkins at a time and freeze what I don’t use immediately.
Are you more of a visual learner? (Me too!) If so, then you can check out my step-by-step video tute on how to make this puree. Added bonus: there’s a recipe for roasted pumpkin seeds in there too. Now go get a pie pumpkin so you can make some pumpkin soup…or pumpkin ravioli…or pumpkin ANYTHING!