Easy Pumpkin Puree

In this Instructable, I will show you how to make pumpkin puree from fresh pumpkins. With this easy homemade pumpkin puree recipe, you will no longer have to use the canned pumpkin puree if you don't want to. You can store it in the fridge for about a week, or freeze it for 5 to 6 months. So you can make a lot of fresh pumpkin puree ahead of time and have plenty for all your upcoming baking needs. You can use it in pumpkin pie, pumpkin bread, pumpkin cookies, pumpkin mousse, pumpkin roll, etc. I have several pumpkin-related Instructables here, check them out! Pumpkin puree from scratch is easy to make at home, if I can do it, you can do it. Let's get started!

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Follow the easy steps below or watch the video tutorial or do both! :)

Ingredients:

• Pumpkins (use pie pumpkins, sugar pumpkins, those are the general labels, but varieties include Baby Pam, Baby Bear, Autumn Gold, Orange Smoothie, New England Pie, Dickinson, Cinderella, to name several.)

Tools:

• Baking pan, Parchment paper or silicone baking mat
• Food processor, Blender, fork, or potato masher
• Bowls or bags
• Knife

Preheat the oven to 350 F/176 C. You can go as high as 400 F/205 C. If you want them to bake quicker.

Wash and dry the pumpkins. There are a variety of pumpkins you can use, here in the States the common names are going to be "sugar pumpkin" or "pie pumpkin". You can use pretty much any pumpkin even the large carving ones, but the resulting puree isn't as smooth and doesn't taste as good.

Remove the stem and cut them in half. Sometimes you can grip the stem firmly and twist to remove it from the top. Or you can just cut it off.

If the pumpkin is too wobbly, shave off a piece on the side so it will sit flatter. Even with a sharp knife, these are a bit hard to cut through, but you can do it.

After cutting the stem off, place the pumpkin cut side down, and then cut the whole thing in half. If you have a meat cleaver and a mallet that works really well to cut it in half. Or just use the chef knife and use some force. Be careful!

Now use a spoon or something to scoop out those seeds and the stringy pulp. Save the seeds, you can plant some of them, next spring, or you can make roasted pumpkin seeds. Find my Instructable for those here.

Now place the pumpkins skin side up, on a sheet pan lined with parchment paper or a silicone baking mat.

Bake them in the oven for 45 to 60 minutes, until the skin turns dark orange/brownish and it is fork-tender all around when poked.

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Now allow the baked pumpkins to cool until they can be handled. Usually 45 to 60 minutes. Then With clean hands pinch the peel/skin and pull it off. You can also turn the pumpkin over and scoop out the insides with a spoon. I prefer peeling them, however, I feel like I get more of it that way.

Now just cut the baked pumpkin into chunks and place them in a food processor or blender. You can also put them in a bowl and just use a fork or potato masher.

Blend for 30 seconds to a minute until nice and smooth/pureed.

That is it you are done. The fresh pumpkin puree is ready to be used in any recipe that calls for pumpkin puree. Put it in a bowl and place a lid over it and store it for a week in the fridge. Or place it in freezer bags and store in the freezer for up to 6 months.

If you love making pumpkin dishes, it might be a good idea to make a bunch of this puree ahead of time, then you will have it ready when you need it.

So easy right? Enjoy!

You may print the recipe here if you like.

Now watch those steps in action with this video tutorial. :)