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How to Make Homemade Pumpkin Puree

This super simple homemade pumpkin puree is packed full of flavor. You will never want to use canned again once you know how it easy it is to make your own.

Homemade Pumpkin Puree by Nutmeg Nanny

I did things backwards. I should have posted this recipe first.  It would have made more sense. Then you could have seen what to do with the seeds (Sweet & Salty Roasted Pumpkin Seeds) and then what to do with the puree (Spicy Thai Pumpkin Soup).  However, since I did things backwards you are getting this post now Smile Homemade Pumpkin Puree by Nutmeg Nanny

Roasting your own pumpkin and making your own puree is super simple and equally delicious.  Make sure you use a sweet eating pumpkin and not the type you use for carving.  The reason is simple. Large pumpkins are bred for their size not their flavor. I prefer to use little sugar pumpkins or the super delicious cheese pumpkin.

Homemade Pumpkin Puree by Nutmeg Nanny

I prefer to rub the flesh of the pumpkin with salt and olive oil before roasting but you can always leave off the salt. Also I make it a point to use up my fresh puree within a week of making it.  I’m not sure exactly how long it would last but I never want to press my luck…

Homemade Pumpkin Puree by Nutmeg Nanny

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Homemade Pumpkin Puree

This super simple homemade pumpkin puree is packed full of flavor. You will never want to use canned again once you know how it easy it is to make your own.

Yield: 4 cups (depending on size)

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Ingredients:

  • Whole sugar or cheese pumpkin
  • Olive oil
  • Kosher salt

Source: Nutmeg Nanny

Directions:

Preheat oven to 350 degrees

Cut pumpkin in half and remove seeds.Don't throw the seeds away. Make Sweet & Salty Roasted Pumpkin Seeds.

Lay halved pumpkin on baking sheet, drizzle inside with olive oil, rub the oil over the inside flesh and sprinkle with kosher salt (if using)

Roast for 35-45 minutes depending on size. You will know when the pumpkin is ready because the skin will look a little shriveled and the inside will be soft.

Pull pumpkin out of the oven and let cool on the counter. Scoop out pumpkin flesh and add to the bowl of a food processor. Process until smooth. Store in an air tight container in the refrigerator until ready to use. I like to use my homemade puree within a week.

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Nutmeg Nanny » Pumpkin Round-Up

Wednesday 7th of November 2012

[...] Homemade pumpkin puree [...]

Angela

Monday 7th of November 2011

Just froze 2 packages of puree. Yet another easy staple. Thanks for the recipe!

admin

Monday 7th of November 2011

Homemade puree is the best!

Jen @ My Kitchen Addiction

Wednesday 2nd of November 2011

Lovely! I just love homemade pumpkin puree... So tasty! I've been using crookneck pumpkins lately, too. Still trying to locate some of the cheese pumpkins you mentioned.

admin

Wednesday 2nd of November 2011

I have never used crookneck pumpkins...I gotta keep my eyes peeled! The only place I can find cheese pumpkins are at my local farm market. I have never seen them in the store. They have a white skin and almost look like a white pumpkin but tend to grow more more flat and wide instead of large like a pumpkin.

Homemade Pumpkin Butter | Nutmeg Nanny

Tuesday 1st of November 2011

[...] Skip to content HomeAbout MeContactInformationLinksPress & RecognitionRecipe Index ← Homemade Pumpkin Purée November 1, 2011 · 10:34 am ↓ Jump to [...]

Blond Duck

Monday 31st of October 2011

I'm amazed! I could never do that!

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