Homemade Pumpkin Puree Recipe

Homemade Pumpkin Puree Recipe

Roasting pumpkin, pureeing the flesh couldn't be simpler. Look for sugar pie pumpkin or winter luxury pumpkin. If saving the seeds, scoop them out first, otherwise scoop and discard after roasting the pumpkin.. it's just easier! [ see below for recipe VIDEO ]

*Kabocha and butternut squash can be roasted the same as pumpkin.

One small pie pumpkin makes about 2 cups of puree'. This will vary depending on size of pumpkin. See blog post for more information and tips!

Course Component

Cuisine American

Diet Vegan, Vegetarian

Keyword Homemade Pumpkin Puree, Pumpkin Puree

Prep Time 15

Cook Time 1

Total Time 1 15

Servings Cups (approximate)

Calories 707kcal

Author Traci York

Ingredients

2 Sugar Pie, Winter Luxury or Other Winter Squash

Instructions

Preheat oven to 375F. Cut the pumpkin/squash in half.
If the seeds will not be saved, roast the pumpkin/squash with the seeds and scoop them out after roasting. It's much easier!
If saving the seeds, using a metal spoon and/or your hands, scoop out the seeds and strings. Place the seeds in a bowl of water. Set aside (see recipe below for cleaning the seeds).
Place pumpkins skin side up on a parchment or silpat lined baking sheet. Roast for 50-60 minutes or until flesh is soft and fragrant. Remove from oven and allow to cool until they can be safely handled.
If you roasted the pumpkin with seeds, use a metal spoon to scoop out the seeds and discard. Otherwise, scoop out the flesh.
Puree the flesh in a high speed blender (I use VitaMix). Puree' on low speed, then increase to high for about 20-30 seconds using a tamper if needed. Periodically, scrape the container down as the pumpkin really sticks to the side. Blend again for 30-40 seconds, stopping to scrape when needed. Blend until silky smooth or desired consistency is reached. Pumpkin can be pureed using a food processor as well.
I like to store my puree in Mason jars at 15 oz each. This is the same amount found in a can of pumpkin puree'. I've frozen my puree up to one year with good results.
An alternative freezing method that I've used is to freeze the puree' in ice cube trays, pop the puree' out when frozen and place in freezer storage containers. This is convenient when making smoothies or you need a smaller quantity of pumpkin.

Video

Notes

Kabocha and butternut squash can be roasted the same as pumpkin.

Before using homemade pumpkin puree in a recipe that calls for canned pumpkin puree, strain the pumpkin through a fine mesh strainer or cheese cloth. Let it set for about 30-60 minutes to strain off excess liquid. Homemade pumpkin puree tends to contain more moisture than the canned variety.

Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash. For more information, see National Center for Home Food Preservation.

Nutrition