Homemade Pumpkin Puree

Skip the canned stuff and make your own pumpkin puree from any sized pumpkin!

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I don’t think I have ever seen a can of store-bought pumpkin in my dad’s kitchen. I’m not sure I knew such a thing existed until my adult years, because he was always cooking up whole pumpkins and stashing away its guts in the basement freezer, taking it out when the occasion arose to make the first pie I ever loved – pumpkin pie.

It’s really great to be able to make and store your own pumpkin puree because you can avoid all the shortages of canned pumpkin at the grocery. And it’s incredibly easy to make.

You can really do this with any sized pumpkin so long as it fits into your oven. Neither my dad nor I am not convinced that the “pie” pumpkins are really any different other than their size (he and I have baked with both). Just be sure to position the rack in your oven so that the pumpkin is further away from the heating source to avoid burning.

Also, be warned that the puree with not be as dense and dark colored as the canned stuff.

You can thicken it up a bit by following the extra step in the directions below, draining out some of the liquid through a fine mesh strainer lined with paper towels or cheesecloth. I usually don’t bother taking that extra step because my puree seemed thick enough to me.

Be sure to save all those pumpkin seeds to be roasted for a tasty snack! I love seasoning with just about anything, sweet or savory. And save the guts for your frozen veggie scrap stock pile to make homemade vegetable broth!

Recipes to enjoy your fresh pumpkin puree:

• Chocolate Double Pumpkin Chip Cookies
• Mini Pumpkin Everything Bagels
• Pumpkin Noodle Kugel
• Pumpkin Pecan Waffles
• S’mores Pumpkin Pie
• Stuffed Shells with Pumpkin Sage Cream Sauce

Post updated 9/21/20, photo above is the original.

HOMEMADE PUMPKIN PUREE

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Yield: About 1 lb puree Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

6 lb pumpkin, whole

Directions

1. Preheat oven to 350 degrees. Lightly grease a rimmed baking sheet and set aside.
2. Remove the stem, and cut pumpkin in half from top to bottom. Scoop out the guts (reserve seeds for another use) and place cut-side-down on the prepared baking sheet. Cook until fork inserts easily, about 45-50 minutes.
3. Remove from oven and allow to cool before scooping the flesh from the skin. Place flesh into a blender or food processor and blend until smooth.
4. If you would like your puree to be thicker, line a large fine mesh strainer with paper towels or cheesecloth. Transfer the pumpkin puree to the strainer and allow to drain for one hour. Once drained, transfer to an airtight container and refrigerate up to 1 week or freeze up to 3 months.

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