How to Make Pumpkin Puree and How to Use It

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.

• Pumpkin Pie
• Pumpkin Spice Latte
• Pumpkin Pancakes
• Pumpkin Bread
• Pumpkin Butter
• Pumpkin Cookies
• Pumpkin Ravioli

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:

Pumpkin Sloppy Joes With Garlic Buns

DIY Pumpkin Spice Latte Clean Eating Recipe

How to Roast Pumpkin Seeds

Roasted Turkey Legs

Butternut Squash Appetizer – Pesto Rounds

How to Saute Asparagus so Your Kids Will Actually Eat It!

Print

Pureed Pumpkin

Grab that Halloween pumpkin and make this puree today. You will be amazed at how often you will be reaching for it!

Course Dessert, Side Dish

Cuisine American

Keyword clean eating recipes, pumpkin puree, pureed pumpkin

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 4 servings

Calories 353 kcal

Ingredients

• 1 Pumpkin

Instructions

1. Cut the Pumpkin in Half and scrape out the strings and seeds. Save the seeds to roast later
   

2. Place the pumpkin, cut side down, on a cookie sheet lined in parchment paper or foil
   

3. Roast at 350° for 45 minutes
   

4. Cool for 15 minutes or until cool enough to handle. Scrape the pumpkin into a bowl
   

5. Add the pumpkin to a blender and blend until smooth. Do not add water
   

6. Use immediately or store for later