How to Make Pumpkin Puree
Fresh, homemade Pumpkin Purée is not only easy-to-make, but tastes even better than canned! Use right away, or freeze for later to add to recipes like muffins, pies, or even dog treats!
Ingredients
- 1 pie pumpkin 2 ½ to 3 ½ pounds
- 1 Tbsp. oil olive or avocado
- ¼ tsp. salt
Instructions
Roasting Pumpkin:
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Preheat oven to 400°F
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Cut pumpkin in half lengthwise stopping just before you get to the stem.*
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Place your thumbs between the two halves and pull the pumpkin apart.
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Make an incision at the base of the stem with your knife and then snap it off by hand.
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Scoop out and remove seeds and strings using a large spoon with a relatively sharp edge. (Save seeds and make your own Roasted Pumpkin Seeds.)
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Rub 1-2 teaspoons of oil over the inside of each half. Sprinkle each with ⅛ teaspoon of salt.
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Line a large baking sheet with parchment paper and place pumpkin halves face side down.
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Bake in preheated oven for 40-60 minutes, or until the edges begin to caramelize and turn brown and the insides are cooked through.
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Let pumpkin sit until it is cool to the touch.
Remove the Skin:
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Method 1: With the pumpkin halves face side down, pinch the skin until it pulls away from the flesh. Peel back the skin until all of it is removed.
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Method 2: Use a large spoon and scoop out all of the pumpkin flesh.
Make Pumpkin Puree:
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Add the pumpkin flesh to a large food processor or high-speed blender. Process for 2-3 minutes, scraping down the sides of the bowl every 20-30 seconds.
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Pumpkin puree is done when it is completely smooth and there are no lumps remaining.
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Use pumpkin puree in your favorite pumpkin pie, pumpkin dog treats, or pumpkin muffins.
Recipe Video
Recipe Notes
- 1 pound of pumpkin will yield roughly 1 cup of pumpkin puree.
- To Store: Seal the pumpkin purée in an airtight container and refrigerate for up to 3-5 days.
- To Freeze: Portion the purée into ½ cup or 1 cup increments and seal in freezer-safe containers for up to 3 months.