Homemade Pumpkin Purée
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!
Prep Time10 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr
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.