Easy Pumpkin Puree Recipe
This easy homemade pumpkin puree is perfect for using in your favorite pumpkin recipes. Roasting the pumpkin is an easy way to cook it, and the roasting process develops a rich pumpkin flavor. I like to cook at least 2 pumpkins at once, then freeze the extra pumpkin puree for later.
Ingredients
- 1 sugar pumpkin pie pumpkin, or baking pumpkin (a 2.5-3 pound pumpkin) will yield about 2 cups of pumpkin puree.
Instructions
- Preheat the oven to 400°F.
- Wash and dry the pumpkin. Using a large knife, carefully cut the pumpkin in half from top to bottom. If the stem is small, you may be able to cut through it easily. Otherwise, slice off the top part of the pumpkin with the stem.
- Use a large spoon to scoop out the seeds and pulp. Save the seeds to make roasted pumpkin seeds if desired.
- Line a rimmed baking sheet with parchment paper for easy cleanup. Place the pumpkin halves, cut side down, on the baking sheet.
- Bake for 30-45 minutes, or until a knife easily pierces through the skin and flesh of the pumpkin.
- Let the pumpkin cool until it’s easy to handle. Use a spoon to scoop out the soft pumpkin flesh. You may also be able to peel off the skin with your fingers.
- Place the roasted pumpkin flesh in a food processor or blender and puree until smooth, about 2 minutes.
Notes
To Store: Store homemade pumpkin puree in an airtight container in the refrigerator for up to 7 days.
To Freeze: Store in an airtight container in the freezer for up to 3-4 months. I recommend freezing your pumpkin in 1-cup portions, so you can defrost and use only what you need.
If your pumpkin puree is very moist, you can place it in a paper-towel-lined bowl or strainer to drain some of the moisture before baking. This is especially recommended if you're planning to make Pumpkin Pie with your puree.
To Freeze: Store in an airtight container in the freezer for up to 3-4 months. I recommend freezing your pumpkin in 1-cup portions, so you can defrost and use only what you need.
If your pumpkin puree is very moist, you can place it in a paper-towel-lined bowl or strainer to drain some of the moisture before baking. This is especially recommended if you're planning to make Pumpkin Pie with your puree.