In this post, you will find out How to Make Pumpkin Puree (Video) to be used in all your fall baking and cooking that calls for this ingredient. It's super simple, clean, and no chemicals added. I do not like store-bought pumpkin puree, so I make sure to make enough so it can last my family for a while.
Have you ever wondered if pumpkin is a fruit or a vegetable? Yes, it is a fruit! Why you would ask? Because it’s a product of a seed-bearing structure of flowering plants like cantaloupe, watermelon, yellow melon, etc... That means pumpkin contains seeds, so it is technically classified as a fruit.
When it comes to foods like these, it is quicker to grab a can at the store. But if you want a much healthier, better-tasting puree, homemade is the way to go. This pumpkin puree is super easy to make, tastes very delicious, no comparison to the store-bought at all. You can also refrigerate it for up to four weeks. This will give you plenty of time to make many delicious recipes that call for pumpkin puree!
Ingredients for Pumpkin Puree
One medium-size pumpkin
Tips for Choosing the Pumpkin
- Choose the pumpkin that is deep orange in color.
- Preferably use homegrown (or organically farm-grown) pumpkin for making this puree, because store-bought pumpkins are very dry inside and it is almost impossible to process cooked pumpkin flesh in the food processor.
- Knock on the pumpkin if it sounds hollow which indicates that the pumpkin has ripe.
- Avoid bruised pumpkin as it may be decorated inside.
Simple Steps on How to Make Pumpkin Puree
Preheat oven to 350 F. Rinse, pat dry with a paper towel, and cut the pumpkin in half.
First things first, remove pumpkin seeds. Don't know what to do with the pumpkin seeds? Check THIS post out! Clean the pumpkin flesh from the fibers by scraping them off with a spoon. Cut the pumpkin into small pieces and place them onto a large 15 X 22 baking pan. Bake pumpkin for 1 hour at 350 F (180 C) or until knife inserts into it easily.
Next, after its done baking, remove from the oven and let cool completely before processing. Using a regular table spoon separate cooked pumpkin flesh from the skin and place into a food processor. Blend for about 3 minutes or until smooth.
Finally, fill a small snack Ziploc bag with a cup of puree. Freeze lying flat. Or you can store the pure in jars coved with lids refrigerated for up to 4 weeks.
Watch Youtube video below on How to Make Pumpkin Puree
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This Pumpkin Puree is super easy to make, tastes very delicious, no comparison to the store-bought at all. You can also refrigerate it for up to four weeks. This will give you plenty of time to make many delicious recipes that call for pumpkin puree!
- One medium pumpkin
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Simple Steps How to Make Pumpkin Puree
-
Preheat oven to 350 F. Rinse, pat dry with a paper towel, and cut the pumpkin in half.
-
Remove pumpkin seeds. Clean the pumpkin flesh from the fibers by scraping them off with a spoon.
-
Cut the pumpkin into small pieces and place them onto a large 15 X 22 baking pan.
-
Bake pumpkin for 1 hour at 350 F (180 C) or until knife inserts into it easily.
-
After its done baking, remove from the oven and let cool completely before processing.
-
Using regular table spoon separate cooked pumpkin flesh from the skin and place into a food processor.
-
Blend for about 3 minutes or until smooth.
-
Fill a small snack Ziploc bag with a cup of puree. Freeze lying flat. Or you can store the pure in jars coved with lids refrigerated for up to 4 weeks.
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