Homemade Pumpkin Puree
Learn to make your own pumpkin puree from scratch using sugar pumpkins for a fresher, more flavorful ingredient for all your fall baking needs. This easy recipe yields delicious homemade puree perfect for pies, breads, and lattes.
Equipment
- Oven
- Baking Sheet lined with foil or parchment paper
- Spoon sturdy
- aluminum foil
- Blender or food processor
- Cheesecloth or fine-mesh sieve, optional
Ingredients
Main ingredients
- 1 sugar pumpkin also called a pie pumpkin
Instructions
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with foil or parchment paper.
- Carefully cut the sugar pumpkin in half and scoop out the seeds and stringy bits.
- Cover each pumpkin half loosely with aluminum foil and place cut-side down on the prepared baking sheet.
- Bake for about 45 minutes, or until the flesh can be easily pierced with a fork.
- Let the pumpkin halves cool for about 10 minutes.
- Gently peel the skin off the cooked pumpkin flesh.
- Place the cooked pumpkin flesh into a blender or food processor and blend until smooth and creamy.
- If the puree is watery, place it in cheesecloth or a fine-mesh sieve and gently squeeze out excess moisture.
Notes
Choose sugar or pie pumpkins for the best flavor and texture. Store in an airtight container in the fridge for 3-5 days, or freeze for up to 6 months.