When I’m making dessert recipes such as pumpkin chocolate chip bread and pumpkin bars, I like to use my freshly mashed pumpkin recipe whenever possible. It really gives the recipes a unique and fresh flavor, no one will be able to guess your secret ingredient! Did you know that a can of pumpkin puree doesn’t necessarily contain actual pumpkin? When you make your own puree from scratch, you’re guaranteed to be getting real pumpkin, and the homemade version is much better than store bought, both in flavor and consistency.
Pumpkin Puree Recipe Ingredients
This pumpkin puree recipe calls for just one ingredient – fresh pumpkin! You’ll want to choose a sugar pie pumpkin that’s about 3-4 pounds in size.
How Do You Make Pumpkin Puree?
To make this pumpkin puree recipe, first cut off the stem, then halve your sugar pumpkin. Next, scrape out all the seeds and pumpkin guts. Place the pumpkin on a baking sheet coated with cooking spray, cut side down. Roast your pumpkin for 45 minutes or until it’s fork tender. From there, all you have to do is scoop the pumpkin flesh from the shell, place it in a food processor, and blend until smooth.
Tips For The Perfect Pumpkin Puree
I recommend using a sugar pie pumpkin for this pumpkin puree recipe. Don’t use a jack-o-lantern pumpkin as the flesh tends to be stringy and flavorless. You can use a blender or food processor to make your puree. I don’t recommend using an immersion blender as it tends to make a lumpier mixture. If you have any trouble getting a smooth mixture, you can add water, 1 teaspoon at a time, to get to your desired consistency. You don’t want to add an excessive amount of water as this can affect your end product, especially when it comes to baked goods. This pumpkin puree will be lighter in color than what you typically get in a can. If that bothers you, you can add a drop or two of orange food coloring, but that’s definitely an optional step. If your puree ends up with too much liquid, feel free to strain out some of the water with a fine mesh sieve, strainer or a cheesecloth. You can use a large spoon, melon baller or scoop to remove the cooked pumpkin flesh. Save your seeds in a bowl to make my roasted pumpkin seeds recipe! You can line the sheet pan with foil or parchment paper for easier clean up.
What Can You Use Pumpkin Puree For?
Mashed pumpkin is delicious in both sweet and savory preparations. I enjoy pumpkin puree all fall and winter, including for Thanksgiving! Here are some recipes to start with. You can also add a spoonful of homemade puree to yogurt, smoothies or oatmeal, or cook it with sugar to make your own pumpkin butter.
I often make a double batch of this recipe so that I have enough puree to last me all season long! I even use it for savory dishes like pumpkin enchiladas. It’s definitely worth the little bit of extra effort to make it yourself.
No Bake Pumpkin Cheesecake Homemade Pumpkin Pie Pumpkin Pie Cheesecake Pumpkin Meringue Pie Pumpkin Cheesecake
Pumpkin Spice Cake Easy Pumpkin Dump Cake Pumpkin Gooey Butter Cake Pumpkin Cake with Cream Cheese Frosting
Pumpkin Dip Pumpkin Chocolate Chip Cookies Pumpkin Cookies with Cream Cheese Frosting
Pumpkin Chocolate Chip Muffins Chocolate Pumpkin Cheesecake Muffins Pumpkin Pancakes Pumpkin Muffins with Brown Sugar Streusel Pumpkin Churro French Toast Sticks
Pumpkin Puree Video
