This super simple homemade pumpkin puree is packed full of flavor. Once you know how easy it is to make your own, you will never need to use canned pumpkin puree again.
I did things backward. 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 backward you are getting this post now
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.
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…
More how to recipes
Homemade Pumpkin Puree
Ingredients
- 4 pound sugar pumpkin
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees F and line a baking sheet pan with parchment paper.
- Cut pumpkin in half and remove seeds. Save the seeds to make sweet and salty roasted pumpkin seeds.
- Lay halved pumpkin on a baking sheet, drizzle inside with olive oil, rub the oil over the inside flesh, and sprinkle with kosher salt,
- 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 the pumpkin out of the oven and let cool on the counter.
- Scoop out pumpkin flesh and add it to the bowl of a food processor. Process until smooth.
- Store in an air-tight container and use within one week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.