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How to: Make Your Own Pumpkin Puree

Just a hunch, but I think we’re going to be seeing a lot of pumpkin recipes in the next few weeks. ;) Making your own pumpkin puree is so simple and inexpensive, you might as well grab a couple of extra while helping the kids pick out their perfect carving gourd.

  1. Pre-heat the oven to 400°F.
  2. Cut the pumpkin in half, (or fourths if using a large pumpkin) trimming off the stem.
  3. Use a spoon to scrape out seeds and guts.
  4. Prick the flesh of the pumpkin with a fork, brush or spray lightly with canola oil and place flesh-down on a cookie sheet. (Lining the cookie sheet with foil makes for easier clean-up.)
  5. Roast for 45 minutes to an hour or until the pumpkin is fork-tender when pierced.
  6. Allow to cool, and peel off the skin.
  7. Puree using a food processor or blender, or mash with a potato masher for a chunkier texture.
  8. Portion into freezer bags or containers and freeze.
  9. Use in your favorite pumpkin recipes.

**Or check out this post: How to Bake a Pumpkin

13 Responses to “How to: Make Your Own Pumpkin Puree”

  1. Can you use any kind of pumpkin? Or just those pie pumpkins?

  2. Shannon says:

    does it have to be a pie pumpkin? I did this a few years ago and it seemed my pumpkin recipes were flat.. ?

  3. crissy says:

    I found this site by accident, but these freezer bags
    are awesome. They seem ideal for the storage of the puree.


  4. Kellie says:

    This is how I do my pumpkin but what I do is let it sit in the fridge overnight in a sieve / strainer covered inside a bowl. This gets rid of moisture and u only freeze puree, not water. Unthaw less water. — I put down 20 pie pumpkins just after Thanksgiving and it was so easy. Just running out of puree Now.

    Hope this helps Enjoy..

  5. [...] 2 cups pumpkin puree [...]

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