Pumpkin Puree
Homemade Pumpkin Puree is the ultimate fall staple that adds natural sweetness and creaminess to your favorite recipes. It's easy to make with just a few simple steps, ensuring the freshest flavors possible. Perfect for soups, pies, and everything in between, this puree will elevate your autumn cooking. Give it a try tonight for a taste of the season!
Equipment
- Blender
- Food Processor
- Oven
- Peeler
- Chef's Knife
- Baking Sheet
Ingredients
- 1 or more Sugar pumpkins or sugar pie pumpkins
- Rimmed baking sheet(s)
- Foil
- Food processor or high-powered blender
Instructions
- Preheat your oven to 325 degrees Fahrenheit. This temperature is perfect for roasting the pumpkins, allowing them to soften properly.
- Line your rimmed baking sheet with foil. This step is optional, but it can make cleanup easier and help capture any moisture that escapes while baking.
- Wash the pumpkin thoroughly to remove any dirt or debris. This ensures that what you’re cooking is clean and safe to eat.
- Cut off the top of the pumpkin using a sharp knife. Then slice it in half to expose the seeds and stringy innards.
- Use a sturdy spoon to scoop out the seeds. It’s perfectly fine if some strings are left behind; they will not affect the final product.
- Lay the pumpkin halves cut-side down on the baking sheet. Cover each half tightly with foil, which helps retain moisture during roasting.
- Bake the pumpkin for about one hour. You’ll know it's ready when a fork easily pierces the flesh. Keep an eye on it to avoid overcooking!
- Once done, let the pumpkin cool for about 30 minutes. This makes it easier to handle and safer to work with.
- Peel the skin off the cooled pumpkin. Depending on the variety, the skin might come off easily, or you may need to scrape it away with a spoon.
- Place the chunks of pumpkin flesh into your food processor or blender. Pulse or blend until it reaches a smooth consistency. If your pumpkin is a bit dry, you can add a teaspoon of water at a time to help it along.
- Once blended, your Pumpkin Puree is ready to use! It can be used immediately or stored in an airtight container in the refrigerator for three to four days. You can also freeze it for several months.
Notes
- Storage: Keep any leftovers in an airtight container in the refrigerator and use within three to four days to enjoy the best flavor.
- Freezing: You can freeze Pumpkin Puree for several months. Portion it into freezer bags for easy access later.
- Pairing: Use Pumpkin Puree in soups, baked goods, or as a base for sauces. It’s versatile and adds a unique flavor to many dishes.
- Quality check: Always choose pumpkins that feel heavy for their size and have a smooth, even skin. Avoid those with blemishes or soft spots.
- Taste testing: Feel free to taste your puree and adjust for sweetness or spices if you're using it in desserts!