Homemade pumpkin puree is yet another pumpkin recipe that I am about to send your way. I am in a heavy “use the pumpkins before they are ruined” mode. Now that the pumpkin seeds are done, it is time to move on to the actual pumpkin. Making home made pumpkin puree is surprisingly easy, though it does take some time.
Homemade puree is slightly sweeter than canned and of course, it is hard to beat fresh over canned, but it is hard to beat the convenience of canned. In many cases, I use canned and do this when I have an overload of pumpkins.
One important item to note is that canned pumpkin has already been drained meaning it is ready to use. When pumpkin is roasted it releases an enormous amount of water. It really can’t be used in pies and baked goods until it is drained. It is important to know that even if you have a pumpkin handy, if you are in a pinch, it will take at least 12 hours before it is ready.
- 1 large pumpkin
- Preheat oven to 350.
- Cut pumpkin in half, scoop out the seeds and reserve. Scoop out all the stringy parts until you have clean pumpkin flesh. Place pumpkin, cut side down in a foil lined baking sheet. Bake for about 1 to 1-1/2 hours or until the pumpkin is soft and collapsing on itself. Baking time will vary based on the size of the pumpkin. Once it is ready, cool completely.
- When cooled, scoop out the soft flesh into a food processor and blend until smooth. At this point you have puree, but it must be drained. Place in a fine mesh colander over a glass bowl and place in the refrigerator overnight to drain.
- At this point, puree is ready to use immediately or freeze. I like freezing it in smaller 1 cup quantities in a plastic bag.