Fall is officially in the air, and so are delicious pumpkin recipes. Think about the pies, cheesecakes, cookies, cake pops, and other delicious treats… For every occasion, and best of all, homemade! So many fall recipes call for pumpkin puree, and a lot of people are hesitant to make it from scratch, so they buy it in cans. Let me tell you — it’s way easier than you think and requires no ingredients besides your favorite fall produce. You can use any sort of pumpkin, but carving ones are not the best because they’re a bit woody and stringy, so it’s best to actually choose a pumpkin that is labeled as “pie”, or even a sugar pumpkin. Follow this simple how-to, and you’ll have homemade pumpkin puree at hand for any of your favorite recipes!
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Ingredients list for the pumpkin puree recipe
- One 2 lb. pumpkin
Directions
1. Preheat your oven to 400°F (200°C).
2. Cut a portion around the stem with a sharp knife. Remove the pumpkin and scoop out the seeds with a spoon. You can keep the seeds to roast with spices if you like; they’re delicious.
3. Cut the pumpkin into 4-5 large wedges. Lay the chunks in a baking pan, flesh side up. Cover with foil to prevent burning, and bake for about 34-50 minutes, until soft when you prick it with a fork. Let cool for about 20 minutes.
4. Peel the pumpkin skin off and place the flesh in a bowl. Mash with a fork or potato masher until smooth. Store in the refrigerator for a couple of weeks or freeze for about 3 months. Make small portions and freeze individually so you can better control what you use in your recipes.
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Homemade Pumpkin Puree
Follow this simple how-to, and you'll have homemade pumpkin puree at hand for any of your favorite recipes!
Ingredients
- One 2 lb. pumpkin
Instructions
- Preheat your oven to 400°F (200°C).
- Cut a portion around the stem with a sharp knife. Remove the pumpkin and scoop out the seeds with a spoon. You can keep the seeds to roast with spices if you like; they're delicious.
- Cut the pumpkin into 4-5 large wedges. Lay the chunks in a baking pan, flesh side up. Cover with foil to prevent burning, and bake for about 34-50 minutes, until soft when you prick it with a fork. Let cool for about 20 minutes.
- Peel the pumpkin skin off and place the flesh in a bowl. Mash with a fork or potato masher until smooth. Store in the refrigerator for a couple of weeks or freeze for about 3 months. Make small portions and freeze individually so you can better control what you use in your recipes.
Nutrition
Nutrition information for this recipe.
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[…] to curl up with a warm blanket on breakfast or teatime. You can buy readymade pumpkin puree or try this homemade version to vary from the following […]
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