Preparing fresh, homemade pumpkin puree could not be easier! It is simple and tastes so much better than that from a can! Since we went to the pumpkin patch in September, I was sure to purchase pumpkins to make strictly into puree that I could use in a variety of baking. You can turn any home grown pumpkin into pumpkin puree.
I love making my own pumpkin puree, and never buy canned pumpkin anymore. Homemade pumpkin puree has a wonderful color and tastes delicious in any recipe!
The pioneers would have prepared pumpkin as they needed it (since curing it properly would make the pumpkins last months), and often stewed it all day long. My method is much easier and only takes a few hours!
Let’s get started.
First, let’s grab our pumpkins! These are the sugar pie pumpkins which are smaller than the typical pumpkin, making it perfect for cooking and turning into wonderful baked goods!
Next, wash any dirt off. Cut in half and remove seeds – cut & gut! You can keep the seeds to roast which are delicious, or wash, dry and keep to replant them!
Rinse the pumpkin. Cut into pieces.
Place the pumpkin skin side up. Add 1 cup of water. Place lid on and roast at 350F for 1 hour. Check if pumpkin is fork tender. If not, be sure roaster has water and cook, checking every 30 minutes.
Once cooked, remove from oven, take off lid and let cool.
Once it is cool and easy to handle, scoop pumpkin out of skin and place in a food processor or blender – or anything that you can easily puree the pumpkin with. You can also mash by hand.
The puree should be smooth. It is much thinner than store bought canned pumpkin but works wonderfully in baked goods! It makes muffins and cakes moist and makes the perfect pumpkin pie!
Preparing Simple Homemade Pumpkin Puree
Wash pumpkin.
Cut pumpkin in half and remove seeds.
Rinse the inside of the pumpkin.
Cut into large pieces. If the pumpkin is small, it can be quartered.
Place pumpkin in a roasting pan, skin side up.
Add 1 cup of water to roaster. Cover.
Bake at 350F for 1 to 2 hours. Check to see if it fork tender. If not, be sure pan has water and cook longer.
Remove from oven, take lid off and let cool.
Scoop pumpkin out of skin and puree. Puree will be much thinner than store canned pumpkin.
Store in fridge for up to 3 days, or pour into freezer-safe containers and freeze up to 6 months.
Add to any recipe that calls for pumpkin.
