How to Make Homemade Pumpkin Puree

Learn how to make some homemade pumpkin puree from scratch. This tutorial shows you how to turn your favourite variety of pumpkin to silky smooth puree using the oven method.

Course Extras

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 118kcal

Author Charla

Ingredients

2-3 lb pumpkin
olive oil (for roasting)

Instructions

Preheat the oven to 356F/180C.
Line and grease a baking tray with parchment paper and set aside.
Before you begin, make sure the pumpkin is clean so wash and blot it dry.
Slice the pumpkin into half, do so by using a chefs knife and slice from the top(not the stem as it will be too tough) ,holding onto one half of the pumpkin to prevent it from moving and wiggle the knife to slice through.
Use a spoon to scoop out the pumpkin seeds (you can save them and roast them another time.
Place the pumpkin halves face down on the baking tray.
Coat the top of the skin with olive oil.
Roast the pumpkin until the skin is soft and tender (it should prick with a fork with ease) (this should take around 40-60 minutes depending on the size) don't worry about any brown spots, it won't impact the end result.
Once the pumpkin is ready, remove it from the oven and leave it until it is cool or safe enough to handle.
Use a spoon to scoop the flesh from the skin (discard the skin).
Transfer the puree to a food processor or alternatively place in a medium sized bowl and use a hand held stick blender and puree into a smooth consistency.

Notes

Use the roasting time as a general guideline as this may differ from mine.
Feel free to use pumpkin or squash to make this recipe although pumpkin has more sweetness to it.
If the puree is thin then you can drain off any excess liquid after blending.
Make sure to store the pumpkin puree in an airtight container or mason jar and refrigerate for up to 5 days.
If you need to reheat the puree you can do so in the microwave for a few minutes or transfer the puree into a saucepan on a low heat.
If you want to freeze the puree do so in batches using a freezer friendly bowl or using a ice cube tray for up to 3 months.
Be sure to thoroughly thaw out (in the refrigerator) before using.

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