Pumpkin puree is one of the easiest things you can make at home, and as an added plus it tastes delicious without adding anything. You will never want to buy canned again.
We love making pumpkin puree at our house because that usually means fall has arrived! A delicious pumpkin smell fills the house and my girls know I’m about to bake some delicious treats.
Kitchen Tools Needed:
- Quarter Baking Sheet (x2): Using the quarter sized baking sheets make it easier to transfer the pumpkin in and out of the oven. You can use a half sheet, but make sure you have a firm grip on it when handling it.
- Chef’s Knife: a multip purpose knife that you use to slice, dice, and chop. Usually medium to long in length.
- Blender: We like to use our vitamix blender as we get the smoothness we like without overworking it. Most blenders should do fine or if you have a hand stick blender, that will work too.
- Food safe storage container: We use a tall, cylindrical food safe container. Make sure to fully wash and dry the container before use (especially if it is new).
Ingredients:
- Baking Pumpkins: These pumpkins are smaller than your average jack-o-lantern pumpkins. While you can use a jack-o-lantern pumpkin for the puree, I’ve noticed you get the best flavor from the baking pumpkins.
How to make the Puree:
- To begin, you’re going to want to pre-heat your oven to 375°F.
- Now, get your pumpkins out! I tend to use small baking pumpkins for this. They have a much better flavor to them as compared to the larger pumpkins that you may use for carving your jack-o-lanterns for Halloween. You will want to wash and dry the outside of the pumpkins. This helps to get rid of any extra dirt, debris, etc. on them.
- Once the pumpkins are washed slice each one in half from stem to root.
- Next, you are going to scoop the seeds out and place them in a bowl to set aside for later on. These seeds are great for roasting your own pumpkin seeds!
- Place pumpkin halves skin side up on a cooking sheet. You can use either a full sheet or a half sheet for this. I will use the half sheets as it is easier to them in the oven.
- Pour just enough water in the pan so that the bottom is covered. For a half sheet approximately ¼ cup and for a full sheet pan, you will use approximately ½ cup.
- Place the pumpkins in the oven for 45 min.
- The pumpkins are done when the skin is starting to brown and when you press on the outside you leave an indent. Keep in mind that the outer skin will be like a leather feel while the inside is nice and soft.
- Set these aside to cool for approximately 20 min.
- Once the pumpkins are cooled, remove the skin. The skin should come off fairly easy and simple, no extra tools required. Just use your hands and peel it off!
- Cut the pumpkins into large chunks and place them into a blender.
- Start blending on low and work your way up to the highest setting. In our home, we use a Vitamix blender. This allows us to blend, grind, chop, and puree things (along with a few others) that we would otherwise need a food processor for.
- When the pumpkin is smooth you are done! Put the puree into a food safe container and store in your fridge or freezer.
Roasted Pumpkin Puree
A great pumpkin puree recipe you can make instead of using store bought in a can.
Equipment
- Blender
- Cooking sheet Can be a half sheet or quarter sheet
Ingredients
- 2 whole Baking Pumpkins
- 1/4 cup Water
Instructions
- To begin, you’re going to want to pre-heat your oven to 375°F.
- Now, wash and dry the outside of the pumpkins. This helps to get rid of any extra dirt,debris, etc. on them
- Next, you are going to scoop the seeds out and place them in a bowl to set aside for later on. These seeds are great for roasting your own pumpkin seeds.
- Place pumpkin halves skin side up on a cooking sheet.
- Pour enough water into the bottom of your pan. It can vary depending which sheet pan your using. All you need to do is make sure to pour just enough that the bottom of the pan is covered in water. For a half sheet approximately ¼ cup and fora full sheet pan, you will use approximately ½ cup.
- The pumpkins are done when the skin is starting to brown and when you press on the outside you leave an indent. Keep in mind that the outer skin will be like a leather feel while the inside is nice and soft about 40 min.
- Set these aside to cool for approximately 20 min.
- Once the pumpkins are cooled, remove the skin. The skin should come off fairly easy and simple, no extra tools required. Be careful and use your hands to peel it off!
- Cut the pumpkins into large chunks and place them into a blender.
- Start blending on low and work your way up to the highest setting.
- When the pumpkin is smooth you are done! Put the puree into a food safe container and store in your fridge or freezer
Notes
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