There’s nothing quite like the rich, vibrant flavor of homemade pumpkin purée. Not only is it incredibly easy to make, but it also adds a depth of flavor that you simply can’t get from canned versions. Whether you’re baking pumpkin pies, whipping up seasonal soups, or even adding it to your smoothies for a fall twist, this pumpkin purée will take your recipes to the next level!
Why make your own?
Making your own pumpkin purée has several benefits:
- Better Flavor: Homemade purée has a fresher, richer flavor than canned pumpkin.
- Control the Texture: You can adjust the consistency to suit your recipe, whether you need thick or smooth purée.
- Seasonal Fun: If you’re a fan of fall cooking and baking, making your own pumpkin purée can be a fun and satisfying kitchen project.
How to use pumpkin purée?
With fresh pumpkin purée, the possibilities are endless! Here are a few ideas from our blog:
- Creamy Pumpkin Soup: Cozy up with this hearty and comforting pumpkin soup, perfect for chilly days. The homemade purée adds a rich, velvety texture that’s irresistible.
- Pumpkin-Pecan Bundt Cake: Use your purée in this moist and flavorful pumpkin-pecan bundt cake. It’s the ultimate autumn dessert, filled with warm spices and topped with a sweet glaze.
- Pumpkin and Cinnamon Swirls: These pumpkin and cinnamon swirls make a perfect breakfast or snack. The pumpkin purée keeps the dough soft and fluffy, while the cinnamon adds a warm, spicy kick.
Each of these recipes is designed to highlight the rich, fresh flavor of your homemade pumpkin purée, so be sure to try them out!
How to make the purée?
Start by picking the right kind of pumpkin. For the best flavor and texture, use a sugar pumpkin or pie pumpkin. These smaller pumpkins are sweeter, less watery, and perfect for cooking and baking.
Also, smaller pumpkins are much easier to cut up and work with. I always use a pumpkin that’s less than 25 cm (10 inches) in diameter.
Preheat your oven to 375°F (190°C). Roasting the pumpkin brings out its natural sweetness and makes it easier to purée.
Cut the pumpkin in half lengthwise using a sharp knife. Use a spoon to scoop out the seeds and stringy fibers from the center (don’t throw those seeds away—save them for roasting later!).
Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 45-60 minutes, or until the flesh is tender and easily pierced with a fork.
Allow the pumpkin to cool for a few minutes. Once it’s cool enough to handle, scoop out the soft flesh with a spoon, leaving the skin behind.
Transfer the roasted pumpkin flesh to a food processor or blender. Blend until smooth, scraping down the sides as needed. If your pumpkin is too thick to blend, add a splash of water to help it along, but be careful not to make it too watery.
Your homemade pumpkin purée is now ready to use! You can store it in an airtight container in the fridge for up to a week or freeze it in portions for up to 3 months.
Homemade Pumpkin Purée
Instructions
- Preheat your oven to 375°F (190°C). Cut the pumpkin in half lengthwise using a sharp knife. Use a spoon to scoop out the seeds and stringy fibers from the centre.
- Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 45-60 minutes, or until the flesh is tender and easily pierced with a fork.
- Allow the pumpkin to cool for a few minutes. Once it's cool enough to handle, scoop out the soft flesh with a spoon, leaving the skin behind.
- Transfer the roasted pumpkin flesh to a food processor or blender. Blend until smooth, scraping down the sides as needed. If your pumpkin is too thick to blend, add a splash of water to help it along, but be careful not to make it too watery.
- Your homemade pumpkin purée is now ready to use! You can store it in an airtight container in the fridge for up to a week or freeze it in portions for up to 3 months.