Homemade pumpkin puree is simple to make and tastes much better than canned varieties. Follow these simple steps to make your own pumpkin puree at home!
Up until this year, I didn’t even think about making homemade pumpkin puree at home. But now that I’ve done it, I don’t think I can go back to the canned version.
Grant and I included a pumpkin plant in our first garden this year, and we were able to grow five cute pumpkins! The week before I roasted and pureed one of these pumpkins, I had made a batch of pumpkin bread using a can of pumpkin puree. The bread tasted great, so I figured I’d make it again now that I had all of this pumpkin puree in my fridge.
The pumpkin bread was even more delicious with fresh pumpkin. I couldn’t believe that I had missed out on this in the past because it is so simple! So if you are growing pumpkins or have some from the store, I highly recommend making your own pumpkin puree at home!
Some of my favorite ways to use pumpkin puree:
Homemade Pumpkin Puree
So much more flavorful than canned pumpkin puree, this is too easy not to try!
- 1 pumpkin
- 1 teaspoon oil
- 1/2 teaspoon salt
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, set aside.
Carefully cut the top off of the pumpkin, as you would when you carve a pumpkin. Cut the pumpkin in half down the center of the pumpkin, so that you have two pumpkin halves. Scoop the seeds and stringy filling out with a heavy spoon. If you’d like to roast the pumpkin seeds, save the seeds. If not, they can be discarded with the stringy filling.
Drizzle a little bit of oil on each cut half of the pumpkin, spreading it around the exposed pumpkin edges. Sprinkle a pinch of salt onto each pumpkin half. Lay cut side down on the prepared baking sheet and bake for about an hour. The pumpkin should be able to be easily pierced with a fork or knife in multiple spots when fully roasted. Time will vary based on the size of the pumpkin.
Remove the pumpkin halves from the oven and let cool completely. This will take about 45 minutes to an hour. Scoop the soft pumpkin flesh into a food processor, discarding the skin. Puree the pumpkin in the food processor until completely smooth, about one minute.
Use in pumpkin bread, pumpkin breakfast pastries, pumpkin soup, or anywhere else you might use canned pumpkin. Freeze leftovers to use throughout the year.