You will always find multiple cans of pumpkin puree in my pantry, but did you know it’s actually pretty easy to make your own homemade pumpkin puree? Using pie or sugar pumpkins (the small ones you find at the grocery store) you can roast up your own puree to use in recipes all fall in under and hour! It’s super fun to do if you’ve found that you’ve accidentally bought too many pumpkin as decor and have one to spare.
Beyond infusing everything with the true taste of fall, pumpkin adds nutrition and texture to everything you put it in! This fall superfood comes in at around 50 calories per cup and packs Vitamin C, A, potassium, and fiber. I know putting frozen cauliflower into smoothies to get them that uber thick texture is all the range, but trust me when I say pumpkin puree, or better yet frozen pumpkin puree does the trick and tastes way better than cauliflower in a smoothie (yes you can taste it!)! Another thing I love about using pumpkin puree is that it can double as a butter, oil, and egg replacer when modifying recipes for dietary restrictions.
Check out the video below to see how simple it is to make and if you need a little inspiration for what to do with the pumpkin puree after you’ve made it, I’ve got you covered there too!
I just released my first cookbook, called Once Upon a Pumpkin: 50 Creative Pumpkin Seasoned, Flavored, Shaped and Spiced Recipes featuring everything from pumpkin breakfast recipes, savory pumpkin recipes and pumpkin dog treats too! If that’s not enough check out 50 ways to use pumpkin puree you never thought of or one of my all time favorite recipes for gluten and dairy free pumpkin cookies!
This time of year, I truly believe there’s nothing you can’t put pumpkin into which is why I won’t stop until I’ve tried it all….pumpkin fries anyone?!
Make your own pumpkin puree at home in just a few easy steps! Use it to “pump” up baked goods and more with more vitamin A, C, fiber and potassium all fall long!
1-2 sugar or pie pumpkins ( about 2-4lbs)
small bowl for pumpkin seeds
baking sheet lined with parchment paper
- Preheat the oven to 400 degrees F.
- Place your pumpkin on a cutting board and using a sharp knife, cut off the stem and discard.
- Then, cut your pumpkin in half lengthwise.
- Using a spoon (and your hands) scoop out the seeds (and stringy insides) and save for roasting.
- Cut halves in half one more time so you have four pumpkin pieces total.
- Place face up on a baking sheet lined with parchment paper.
- Roast for about 30-35 minutes until the pumpkin is fork tender.
- Let cool, and begin peeling back the skin until you’ve removed all of it and only the pumpkin “flesh” remains.
- Place pumpkin into the bowl of a food processor and process for about 5 minutes until smooth. You may have to stop and use a fork to loosen the clumps periodically.
- Store in an airtight container in the fridge for about a week or freeze in a plastic bag for a few months.
If you’re finding it’s really hard to pulse, add 1 tbsp. a water at a time, but don’t exceed 3 tbsp. because you don’t want the puree to come out super watery!
Don’t drizzle the pumpkin with anything prior to roasting! That way it will be in its purest form for using in recipes!
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