How to make your own Pumpkin Puree

How to make homemade pumpkin puree easily in your oven to use in pies, cakes, cookies and more. 

Last week was the first time in almost a year that I saw canned pumpkin on the grocery store shelves. I was pretty shocked that the pumpkin shortage had gone on as long as it has. I told myself that I would make my own pumpkin puree this year if I couldn't get my hands on any. 

I have seen a few stores that still don't have any canned pumpkin in stock. If that's how it is in your area then this post is for you. I never realized how easy it was to make pumpkin puree until I couldn't find any. I always thought making your own puree was hard and time consuming, so I never even bothered to even try. 

The other day while in home depot, I came across some pie pumpkins, so I grabbed a few. I know canned pumpkin will eventually be back in stock, but until then, I will be making my own pumpkin puree. 

I have to admit the whole process was pretty simple, but I did run into one problem. I didn't  know that the skin on sugar pumpkins was so hard. It was so hard that I couldn't even cut the pumpkins. I just assumed pie pumpkins were a different texture then regular Jack-O-Lantern pumpkins. 

To solve the problem I just roasted the pumpkins whole for about 20 minutes to soften up the skin. After they cooled a bit I cut off the stems and cut each pumpkin into pieces and placed them back into the oven a second time. 

Now I still don't know if fresh is better than canned because I froze all the pumpkin puree I made, but you can bet that I'll be making a recipe in the next couple days and I will let you know. I have included some step-by- step photos of just how easy it is to make your own pumpkin puree. 

To start, preheat your oven to 375 F degrees. Slice the pumpkin in half and remove stem. You can cut the pumpkin into quarters if you want, or just leave it halved. Using a spoon, scrape out all of the stringy stuff and the seeds (save the seed if you want to toast them). Spray a foil-lined baking sheet with non-stick spray. Place your pumpkin cut-side down on the sheet.

Cook the pumpkin pieces for about 45 minutes or until its tender when pierced with a fork. When done, remove from oven and let cool on the baking sheet.

Using a spoon scrape out the flesh and discard the skin/rind. It should be easy to scoop right out, Place pumpkin pulp in a food processor and process until smooth.

I used the blade attachment to my Cuisinart hand mixer. You can also just mash it with a fork or potato masher.

At this point you can use it in any recipe that calls for pumpkin puree or canned pumpkin. I froze mine in 2 cup measures in zip lock freezer bags. Most recipes call for a whole can which is 15 ounces so 2 cups will work out great.

If the pumpkin puree is a bit watery you can strain it through a small strainer, but I have only ran in to that problem one time. 

If you're not using immediately store pumpkin puree in the freezer. I store mine in freezer bags and then add to one large freezer bag and lay flat.

Yield: 4 cups

Author: Tina Butler | Mommy's Kitchen

Make your own Pumpkin Puree

How to make homemade pumpkin puree easily in your oven to use in pies, cakes, cookies and more.

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• 2 - small pie pumpkins (sugar pumpkins)
• non stick baking spray
• hand mixer or immersion blender
• measuring cup
• zip lock bags or freezer containers

Instructions

1. Preheat oven to 375 degrees. Slice pumpkin in half and remove stem. You can cut it in quarters if you want, or just leave it halved.
2. Using a spoon, scrape out all of the stringy stuff and the seeds. (save the seed if you want to toast them) Spray a foil-lined baking sheet with non-stick spray.
3. Place your pumpkin cut-side down on the sheet. Cook pumpkin for about 45 minutes or until its tender when pierced with a fork.
4. When done, remove from oven and let cool on the baking sheet. Using a spoon scrape out the flesh and discard the skin/rind. It should be easy to scoop right out, Place pumpkin pulp in a food processor and process until smooth.
5. I used the blade attachment to my Cuisinart hand mixer. You can also just mash it with a fork or potato masher.
6. At this point you can use it in any recipe that calls for pumpkin puree or canned pumpkin. I freeze mine in 2 cup measurements in zip lock freezer bags or use small freezer containers.
7. Most recipes call for a whole can of pumpkin which is 15 oz. After removing the pumpkin from the freezer, thaw and drain off any water before using.

Notes:

If the skin of you pumpkins is really hard you can bake the pumpkins whole for about 20 minutes. Then remove from the oven let cool a bit and cut in half.

https://www.mommyskitchen.net/2010/09/make-your-own-pumpkin-puree-its-easy.html

Images and text © Mommy's Kitchen

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