Homemade Pumpkin Puree: Easy Recipe for Fall Baking & Cooking

Name: Homemade Pumpkin Puree: Easy Recipe for Fall Baking & Cooking
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 8
Cuisine: American
Ingredients: 1 whole Medium Pumpkin (Approximately 3-4 lbs (1.5-2 kg), such as Sugar Pumpkin or Pie Pumpkin)

Learn how to make fresh, homemade pumpkin puree from scratch with this simple and easy-to-follow recipe. Perfect for all your favorite fall baking and cooking projects, from pies to soups. This video guides you through cleaning, roasting, and blending a whole pumpkin to achieve a smooth, flavorful puree, ensuring a natural and healthy base for your dishes. Say goodbye to canned pumpkin and enjoy the superior taste of homemade!

#Pumpkin

#Puree

#Fall

#Autumn

#Baking

#Cooking

#Homemade

#Healthy

#Vegetarian

Whole pumpkin ready for preparation

Recipe Information

10m

Prep Time

1h 5m

Cook Time

1h 15m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

Calories

Protein

15g

Carbs

Fat

Pumpkin halves with seeds removed

Ingredients

Medium Pumpkin
(Approximately 3-4 lbs (1.5-2 kg), such as Sugar Pumpkin or Pie Pumpkin)
1 whole

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Roasted pumpkin halves fresh from the oven

Instructions

0/5 completed

1
Preheat your oven to 200°C (400°F). Wash the pumpkin thoroughly and carefully cut it in half lengthwise.
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5m
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Preheat your oven to 200°C (400°F). Wash the pumpkin thoroughly and carefully cut it in half lengthwise.
5m
Use a sharp, sturdy knife and be cautious when cutting. If the pumpkin is too hard to cut, you can microwave it for a few minutes to soften it slightly.
2
Using a large spoon, scoop out all the seeds and stringy fibrous bits from both halves of the pumpkin. Discard them or save the seeds for roasting.
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5m
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Using a large spoon, scoop out all the seeds and stringy fibrous bits from both halves of the pumpkin. Discard them or save the seeds for roasting.
5m
You can roast the pumpkin seeds for a delicious and healthy snack! Simply clean them, toss with a little oil and salt, and roast until crispy.

3
Place the pumpkin halves, cut-side down, on a baking sheet lined with parchment paper. Roast in the preheated oven for 45-60 minutes, or until the flesh is very tender when pierced with a fork.
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50m
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Place the pumpkin halves, cut-side down, on a baking sheet lined with parchment paper. Roast in the preheated oven for 45-60 minutes, or until the flesh is very tender when pierced with a fork.
50m
Roasting the pumpkin caramelizes its natural sugars, enhancing its flavor. The cooking time may vary depending on the size and type of your pumpkin.
4
Remove the pumpkin from the oven and let it cool for about 10-15 minutes until it's cool enough to handle. Then, use a spoon to scoop out the soft pumpkin flesh from the skin.
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10m
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Remove the pumpkin from the oven and let it cool for about 10-15 minutes until it's cool enough to handle. Then, use a spoon to scoop out the soft pumpkin flesh from the skin.
10m
Scooping is easier when the pumpkin is still slightly warm. If it's too hot, use oven mitts to hold the pumpkin halves.
5
Transfer the cooked pumpkin flesh to a food processor or blender. Process until completely smooth. If the puree is too thick, you can add a tablespoon of water at a time until desired consistency is reached.
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5m
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Transfer the cooked pumpkin flesh to a food processor or blender. Process until completely smooth. If the puree is too thick, you can add a tablespoon of water at a time until desired consistency is reached.
5m
Ensure there are no lumps for a truly smooth puree. Homemade pumpkin puree can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for several months.