How To Make Pumpkin Puree From Fresh Pumpkin
Learning how to make pumpkin puree from fresh pumpkin is a simple way to turn homegrown pumpkins into a smooth, creamy ingredient for all your favorite fall recipes.
Equipment
- 1 Baking sheet
- 1 Immersion blender or food processor
- 1 airtight container
- 1 Cheesecloth or fine mesh strainer - optional
Ingredients
- 1 small to medium pie pumpkin
Instructions
- Preheat your oven to 400 degrees.
- Wash your pumpkins.
- Place 1 to 2 sugar pumpkins on a baking sheet (parchment paper is optional, but does make it easier to clean up the pans).
- Bake at 400 degrees until soft, usually about 45 minutes, but the exact time will depend on the size of your pumpkins. If you are baking larger pumpkins, you'll need to bake them longer. You'll be able to tell they are done when you can gently press in on the side of the pumpkin (it will feel soft).
- Allow the pumpkin to cool.
- Then separate the meat of the pumpkin from the seeds and the pumpkin skin.
- Puree the meat of the pumpkin with an immersion blender, a food processor, or a regular blender until it has a smooth texture. This will give you the smooth and velvety pumpkin puree you will need for baking.
- Enjoy this fresh pumpkin puree in your favorite pumpkin desserts or even in savory recipes like pumpkin pasta.
- Store in the fridge in an airtight container for up to one week, or in zip-top bags in the freezer for up to three months.
Notes
- Use sugar or pie pumpkins for the best flavor and texture.
- Pumpkin size will determine baking time; bake until the pumpkin is soft when gently pressed.
- Allow the pumpkin to cool before removing the seeds and skin.
- Blend the pumpkin until smooth and creamy using an immersion blender, food processor, or regular blender.
- If the puree is watery, strain off excess moisture before using it in baked goods.
- Store in the refrigerator for up to 1 week or freeze for up to 3 months.
