Learn how to roast a pumpkin to make homemade pumpkin puree for all of your favorite pumpkin recipes with this simple tutorial!
With pumpkin season well under way, you may have already carved jack-o-lanterns and roasted pumpkin seeds. And you’ll probably pick up a can of pumpkin puree at the store for baking all of your Fall/Halloween/Thanksgiving goodies. Right?
The benefits of making your own pumpkin puree!
Consider the benefits of making your own pumpkin puree — it’s fresh pumpkin over canned pumpkin that has been sitting on a store shelf. There aren’t any preservatives, added ingredients or artificial colors. It’s just fresh, pumpkin-y goodness!
And it’s not as hard to make as you might think! All you need is a sugar pumpkin. Sugar pumpkins are a smaller variety of your average Halloween pumpkin perfect for baking and they’re inexpensive when they’re in season. One sugar pumpkin makes about a quart-size freezer bag’s worth of puree.
- 1 sugar pumpkin (also known as a pie pumpkin)
- Preheat oven to 350º.
- Line a baking sheet with foil and spray with cooking oil.
- While oven is heating, carefully cut your pumpkin in half.
- Scoop out guts and seeds (put seeds aside to rinse and dry for roasting).
- Place pumpkin halves flesh side down on foil.
- Bake in oven for 30 minutes.
- Cool your pumpkin on stovetop.
- When your pumpkin is cool enough to touch, scoop out flesh.
- Place pumpkin flesh in a food processor/blender and process until smooth.
- Spoon your pumpkin puree into jars and keep in fridge for immediate use or spoon into quart-size freezer bags for future use.
When you’re ready to bake with your homemade pumpkin puree, scoop it out of the bag (or container) and drain off any excess water. Consider using your homemade pumpkin puree in Pumpkin Oatmeal Muffins, Pumpkin Bars or Pumpkin White Chocolate Bread!