Homemade Pumpkin Puree
Learn how to make homemade pumpkin puree for all your favorite pumpkin recipes.
Equipment
- Large knife for cutting the pumpkin
- Large spoon for removing pumpkin seeds
- Cookie sheet and aluminum foil
- Blender or food processor
- Spatula
- Glass bowl with lid for storing pumpkin puree
Ingredients
- 1 pie pumpkin (also called a sugar pumpkin)
Instructions
- Preheat the oven to 350º F and line a cookie sheet with aluminum foil. Alternatively, you can lightly spray the cookie sheet with nonstick cooking spray.
- Cut the pie pumpkin in half using a large, sharp knife.Tip: Starting at the top near the stem, carefully cut from the top down into each side of the pumpkin. Pull the two halves apart.
- Scoop out the seeds using a large spoon. Save the seeds to make roasted pumpkin seeds if you’d like.
- Place the pumpkin halves on the cookie sheet, cut side down. Bake for 45 – 60 minutes, until the pumpkin will look golden brown and starts to carmelize around the edges.
- Remove the pumpkin from the oven and let it cool. Scoop out the pumpkin pulp and blend it until smooth in the blender or food processor.
- Store the pumpkin puree in an airtight container in the fridge until you’re ready to use it in your favorite recipe!
Notes
Use this pumpkin puree in all your favorite fall recipes!
- Bake pumpkin pie, pumpkin cheesecake, or pumpkin bread
- Make a homemade pumpkin spice latte
- Blend it into smoothies