Making pumpkin puree from scratch is super easy to do and offers a light, fresh alternative to the canned pumpkin most of opt for this time of the year.
Working with pumpkin is really no different than working with most other winter squash, so if you’ve ever made a spaghetti squash or a butternut squash, working with fresh pumpkin will feel very familiar to you.
Just be sure to grab a sugar pumpkin (those are the little round ones) and not a big, fat jack-o-lantern pumpkin. The big ones are super watery, and don’t make for a great puree.
Photo credit: Gamzova Olga
Homemade Pumpkin Puree
- 1 sugar pumpkin about 2.5 pounds
- Pre heat oven to 400
- Cut off the top of the pumpkin and then slice pumpkin in half lengthwise.
- Scoop out all the seeds and any of the stringy pumpkin membranes (be sure to save those seeds!) and then lay pumpkin skin side UP on a rimmed baking sheet that has been lined with parchment paper or a silpat mat.
- Roast for 35-40 minutes or until fork tender.
- Once the pumpkin has cooled a bit, peel off the skin and pop pumpkin into a food processor. Blend until you have nice creamy delicious, pumpkin puree.
- Store in the fridge for up to two weeks.