How to Make Homemade Pumpkin Puree
With all the pumpkin-infused foods we’ve been enjoying lately, I thought it might be nice to make my own pumpkin puree this year. Doing it was far easier than I expected, and the instructions are the same whether you decide to roast one pumpkin or ten.
For starters, make sure you’re using the right variety of pumpkin. Start with a ‘pie pumpkin.’ They are smaller, sweeter, have more flesh and less seeds. They’re found in the grocery store and can also be called ‘sugar pumpkins.’
Here’s How to Make Pumpkin Puree:
- Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
- Remove the top and bottom of the pumpkin and slice it half lengthwise.
- Scoop out the flesh and seeds. (I found the easiest way to do this is with an ice cream scoop.) Cut each piece in half again. Place the pumpkin pieces cut-side down on the baking sheet and roast for 45-90 minutes, depending on the size of the pumpkin. It’s good when the skin has a bit of give when squeezed.
- Scoop out the cooked flesh and puree it using a blender, food processor, or immersion blender. Place the mixture in a fine mesh sieve and allow it to drain for about an hour.
- Store the pumpkin puree in the fridge for up to five days or in the freezer for up to 3 months.
- To freeze the puree, portion it into 1 cup amounts and freeze it in zippered freezer bags. Be sure to remove all of the extra air in the bag before freezing.
If you’re in a pinch, feel free to use sweet potato or butternut squash puree in your recipes if you don’t have or can’t find sugar pumpkins. They are almost interchangeable in most recipes and pair well with the spices that often accompany pumpkin.