How To Make, Store, And Use Homemade Pumpkin Puree

5 from 1 vote

This guide will show you everything from what pumpkins are the best for puree, how to use it in recipes, and the best way to store it.

Prep Time15

Cook Time45

Total Time1

Keyword: Fall cooking, pumpkin, pumpkin puree, puree

Author: Sarah

Select your pumpkins.
Slice the pumpkins in half and scoop out the seeds. Then cut in half again twice – into wedges.
Place the wedges cut side up onto a baking sheet.
Roast the pumpkin wedges in a 400-degree F oven for 30 -45 minutes.
The pumpkin is done when the skin has browned and the meat is fork tender.
Let the pumpkin wedges cool for about five (5) minutes or until you can handle them.
Using a large spoon, scoop out the meat and place it into a large colander inside a large bowl to drain extra water.
Place the strained pumpkin into a large bowl and blend it with an immersion blender until silky smooth (1-2 minutes)

Notes:

Save the seeds to plant or roast!
Using a hand blender, work in an up-and-down motion to create a smooth texture. This appliance is one of my top 10 kitchen must haves.
Compost the pumpkin skin.
Oven times vary depending on the type of pumpkin and how big the pieces are.
Roasting the wedges cut side up allows some of the moisture to drain away.
Scoop out the meat while the pieces of pumpkin are still hot. At room temperature, the skins stick a little.
Placing the puree in a colander removes some of the liquid making a thicker puree.