Looking for a recipe on how to make Pumpkin puree? This easy recipe will have you wondering why you haven’t tried it sooner. Think Pies, cakes, muffins, pancakes and even drinks!
A few weeks ago, my husband and son went to the pumpkin patch with his preschool class. They had a lot of fun and my son was so proud of the perfect pumpkin that he brought home.
He handed me the pumpkin and informed me that dad said I would make pumkin pie with him. Well, dad doesn’t bake so that meant he volunteered me! Thanks dad.
As much as I love cooking, I really don’t like anything to do with pumpkins. They are hard to cut open and they are always messy. But my son was just so excited, I told him we would do it later.
For 2 weeks, that pumpkin sat on the counter and stared at me as I made dinner. This weekend I finally got tired of looking at it and decided it was time.
What Can I Make With Pumpkin Puree?
As much as I don’t enjoy making pumpkin puree, I sure enjoy using it!
It can be mixed in to almost anything. My favorites are pumpkin muffins and pumpkin pancakes. Just use your favorite recipe and mix in a few tablespoons.
The best part of making your own puree is that one pumpkin makes a lot. Pumpkin Pie only takes 2 cups of puree so this could last you all season! If you don’t use it within a week, I would freeze it in ice cubes for future use.
Homemade Pumpkin Puree
Fortunately, making pureed pumpkin is easy to do. The hardest part is cutting the pumpkin in half. But once you get that done, it’s fairly straightforward.
Start by cutting the pumpkin in half. Scrape out the seeds and strings. Be sure to save the seeds to roast later! Try this easy Roasted Pumpkin Seed Recipe!
Place the pumpkins cut side down on a cookie sheet that is lined with parchment paper. Roast at 350° for 45 minutes.
Once done roasting, let the pumpkins sit for at least 15 minutes. They will be very hot so you need to cool them before touching. Once cool, scrape out the pumpkin into a blender and blend until smooth.
DO NOT add water – trust me, you will want to! But as the pumpkin breaks down, it will have more than enough liquid.
That’s it! Now use it immediately or store for later use.
We ended up making Pumpkin Pie and saving the rest for later. Let me know how you use it!
Don’t forget to roast your Pumpkin Seeds!
Also check out these other fall recipes:
- 1 Pumpkin
Cut the Pumpkin in Half and scrape out the strings and seeds. Save the seeds to roast later
Place the pumpkin, cut side down, on a cookie sheet lined in parchment paper or foil
Roast at 350° for 45 minutes
Cool for 15 minutes or until cool enough to handle. Scrape the pumpkin into a bowl
Add the pumpkin to a blender and blend until smooth. Do not add water
Use immediately or store for later