Homemade Pumpkin Puree Recipe

As autumn sets in, there’s nothing like the warm, cozy scent of pumpkin wafting through the kitchen. Whether you’re preparing for a classic pumpkin pie, seasonal soups, or even smoothies, homemade pumpkin puree is the perfect base for all your fall favorites. It’s fresher and tastier than store-bought, and surprisingly easy to make! Here’s a simple guide to whipping up your own batch of pumpkin puree with ease.

Ingredients

1 medium sugar pumpkin (around 2-3 lbs will produce 16 oz of pumpkin puree)

Tools You’ll Need

• Sharp knife
• Large spoon
• Baking sheet
• Aluminum foil
• Parchment paper (optional)
• Food processor, blender, or immersion blender
• Mixing bowls
• Fine mesh strainer (optional, for extra smooth puree)
• Airtight storage containers or freezer bags

Instructions

1. Preheat your oven. Set the temperature to 350°F (175°C).
2. Prepare the pumpkin. Start by cutting off the stem of the pumpkin, then slice it in half vertically. Use a spoon to scrape out the seeds and stringy pulp. (Don’t toss the seeds! You can roast them for a tasty snack later.)
3. Roast the pumpkin. Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 45-60 minutes, or until the flesh is soft and easily pierced with a fork.
4. Scoop out the flesh. Let the pumpkin cool for a few minutes, then scoop out the flesh using a spoon and discard the skin.
5. Puree the pumpkin. Transfer the pumpkin flesh to a food processor or blender. Blend until smooth. If the puree seems too thick, add a little water, one tablespoon at a time, to reach your desired consistency (optional).
6. Strain if necessary. If you want extra smooth puree, press it through a fine mesh strainer to remove any remaining fibrous bits.
7. Store or use immediately. Your fresh pumpkin puree is ready to go! Use it right away in recipes or store it in an airtight container in the fridge for up to a week. If you’re making a large batch, freeze the puree in portions using freezer bags or containers. It can last in the freezer for up to 3 months.

Betty’s Pro Tips

• Choose the right pumpkin: Sugar pumpkins, also known as pie pumpkins, are smaller and sweeter than the larger carving pumpkins. They’re perfect for pureeing and give a rich, smooth texture.
• Don’t overfill your blender: If you have a lot of pumpkin flesh, puree it in batches to avoid straining your blender.
• Freeze in portions: Use an ice cube tray or small freezer bags to portion out your pumpkin puree. This way, you can easily thaw just what you need for recipes.
• No food processor? No problem: You can also mash the pumpkin with a potato masher for a chunkier puree, perfect for rustic dishes.