Have you made your own homemade pumpkin puree? It really is super easy to make and you can use it in lots of different recipes. The perfect staple recipe to celebrate the fall season!
Why should you make your own pumpkin puree?
Even though pre-made pumpkin puree is widely available in the fall, it is super easy and delicious to make your own! It doesn’t take a lot of time, you can use up any (leftover) pumpkins and the final product is so versatile.
Easy homemade pumpkin puree
There are several ways to make pumpkin puree. Personally, I like to roast the pumpkin in the oven first. I find it easier and I think it has more flavour than boiling the pumpkin. For this recipe you cut the pumpkin in half, roast it on a baking tray, remove the skin and seeds (which I find is easiest after roasting) and then blend it into a smooth puree. It is really such an easy recipe.
You can either keep the fresh pumpkin puree simple or add some spices. Of course, pumpkin spices are great. You can buy them ready made or make your own. You can also add loose spices like cinnamon, nutmeg or cloves. And one of my favorites: sage goes really well with pumpkin.
How to keep the puree
This recipe will make puree from 1 pumpkin. How much puree you make depends on the size of your pumpkin. But it doesn’t matter if you make a lot. It will keep well! You can keep pumpkin puree in a sealed container in the fridge for a few days.
If you freeze it, in an ice cube tray for example, it will keep for a long time (about 10 months) and you can enjoy pumpkin all year round! For example, use it in this pumpkin bread recipe!
Feeling the fall vibes? I love to celebrate this season by making all kinds of fall recipes, like my apple sheetcake with cinnamon streusel or this heartwarming sauerkraut casserole.
Ingredients
- 1 pumpkin
- water
Equipment
- Baking sheet
- Parchment paper
- Food processor or immersion blender
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 200 degrees Celsius / 390 Fahrenheit top and bottom heat.
- Cut the pumpkin in half, leaving the seeds in, and place the skin side up on a baking sheet lined with parchment paper.
- Roast it in the oven for 30-60 minutes or until the pumpkin is soft. It is ready when you can easily pierce it with a fork.
- Leave the pumpkin to cool for a while. Then you can now easily remove the skin and scoop out the seeds.
- Put the pumpkin flesh in the food processor and pulse until smooth, you can also use an immersion blender. You can add a small amount of water if the puree is too thick. The longer you mix, the smoother your puree will be. Enjoy!
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