Easy Homemade Pumpkin Puree
This Easy Homemade Pumpkin Puree is great to use in all your favorite pumpkin recipes. So easy to make and will add so much flavorful and richness to all your favorite pumpkin recipes. All you really need is a sugar pumpkin.
Ingredients
- 1 sugar pumpkin
Instructions
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Preheat oven at 400 degrees F. Line a large baking sheet pan with parchment paper.
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Cut top of pumpkin off then slice in half lengthwise. Remove seeds and insides of pumpkin. (You may save the seeds to roast separately). Place pumpkin on prepped baking sheet pan with the inside facing down.
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Place pumpkin in preheated oven and roast for 35 minutes.
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Remove pumpkin from the oven and allow it to cool-down until it can be handled. Once pumpkin has cooled-down, use your hands to remove skin. Place flesh in a food processor and pulse for a few minutes. Until smooth consistency is reached.
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Pour puree into a large wide mouth mason jar or any container with an airtight lid. Keep puree refrigerated for 5-7 days or frozen for up to 6 months.
Recipe Notes
Tips and Substitutions:
- If puree is thick or has chunks of pumpkin- Add 1/3 cup of water at a time until smooth consistency is reached.
- Freeze pumpkin puree in portions that you know you will use at once- I personally like to freeze my pumpkin puree in portions of 1-2 cups. Once your puree is thawed out you have to use it within 24 hours.
- Try making homemade puree with other squash too- Butternut squash, acorn squash or delicata squash are all great to make puree with. Sweet potato is also another great vegetable that can be pureed and used in a wide variety of recipes. These all make for a great pumpkin substitute.