I keep hearing from you guys on my Instagram “my supermarket has a limit on pumpkin puree” or “I can’t find any cans of this where I live!” I’ve also had a lot of you ask me how to make pumpkin puree. Never fear friends, making pumpkin puree is far easier than it may seem and you can make a lot and freeze it for later!
What Is Pumpkin Puree?
Pumpkin puree is an end product from roasting your pumpkin, scooping out the flesh, and blending it to a smooth and creamy texture. You can use it in any of your favorite fall recipes, as a vegan egg replacement, or to add fiber to any dish!
Why You’ll Love This Pumpkin Puree Recipe
It makes whole pumpkins usable. If you grow your own pumpkins (or buy some at the store), most recipes don’t have you use them whole—pumpkin recipes almost always call for puree. So puree your pumpkins and the world is your oyster! The best substitute for canned puree. When there’s a canned pumpkin shortage, this homemade pumpkin puree recipe will come to the rescue! Easy and cost effective. Once you know how to make pumpkin puree at home, you’ll never go back to the canned stuff! The process is simple and it will save you money too.
Notes on ingredients
There is only one ingredient in this recipe—pumpkin! But still, a few tips:
Pumpkin – Hello star ingredient! You’re going to want to ensure that you’re buying edible pumpkins like sugar pumpkins or pie pumpkins, not carving pumpkins. The texture isn’t the same and won’t give you the same results.
How to Make Pumpkin Puree
Preheat your oven. Set it to 350°F/180°C. Prep the pumpkin. Cut your pumpkin in half so it’s more manageable. Scoop out the seeds and stringy bits with a spoon, scraping along the inside of the flesh.
Slice the pumpkin. Cut into wedges with a sharp knife and lay it on a baking tray. Bake the pumpkin. Bake for 1 hour in the oven until it is fork-tender.
Remove the skin. When finished baking, peel off the skin.
Turn into pumpkin puree. Put the pumpkin into a food processor and blend until it’s smooth.
Tips for Success
Line the baking sheet. I usually line my baking sheet with parchment paper or a silicone mat so I don’t have a big mess to clean afterwards. Use a rimmed baking sheet. Speaking of messes! You’ll also want to use a rimmed baking sheet (also known as a sheet pan). The edges keep the pumpkin juices from dripping into your oven. Strain watery pumpkin puree. If you’re getting a particularly watery puree, set it in a sieve/strainer over your sink for about 30 minutes to 1 hour. This will drain any excess liquid.
Ways to Use Pumpkin Puree
Now that you have this amazing homemade pumpkin puree, what can you do with it? Here are a few ideas:
DIVINE Pumpkin Muffins For a surprisingly low cal but incredibly delicious Pumpkin Mug Cake For a creamy Pumpkin Soup To use in fabulous chili, like this Pumpkin Quinoa Chili In a savory pasta dish a la this Pumpkin Alfredo Pasta For cozy Pumpkin Pancakes To make a snack cake, like this Pumpkin Sheet Cake
Enjoy friends! If you make this homemade pumpkin puree recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much! Recipe by: Jessica Hylton – Jessica in the Kitchen | Photography by: Eat Love Eats
