This year I decided to try my hand at making homemade pumpkin puree. I found it to be much easier than I expected. I had read all these articles that said you had to skin the pumpkin before cooking it which just sounds super hard. I figured I could just roast the pumpkin with the skin on and then take the skin off afterwards. It actually worked very well this way.
Making homemade pumpkin puree is surprisingly easy if you follow these simple steps.
1 small pumpkin
First you need to get your pumpkin. As you can see I was going to use a medium size pumpkin and a small pumpkin.
Next you want to lop off the top of the pumpkin. Yes, it’s kind of like decapitating a pumpkin! This is where I ran into a problem. My medium sized pumpkin was rotten on the inside. No I did not take pictures of that I figured I spare you guys the gross scene.
Now quarter your pumpkin and check out the interesting insides. As someone who has never seen the inside of a pumpkin I found this very interesting. Slimy, a little gross but interesting.
Grab a spoon and scoop out the innards of the pumpkin. It’s much easier to clean out a pumpkin this way! Don’t throw out those pumpkin seeds! We’ll roast them soon! Then lay them on a baking sheet. I decided to try some face up and some face down to see if it made a difference. It did not.
Roast in the oven at 350 degrees for 45 minutes or until tender.
Let the pumpkin chunks cool a bit, at least until you can handle them. I didn’t and they burnt my fingers. Wah! Anyway, once they have cooled a bit use a spoon or knife to gently pull the skin off the pumpkin. Yes, I actually scraped all that yummy orange goodness off the skins.
After you have skinned your pumpkin you should have a delicious pile of pumpkin.
Place a couple chunks in the food processor and pulse until smooth. You can also use a blender, potato masher, or whatever makes you happy. If your pumpkin looks dry add a couple tablespoons of water. One at a time. If your pumpkin is too watery, I have read that you can strain it through some cheesecloth and a fine mesh colander.
And now you are done! You just made homemade pumpkin puree! Congratulations and enjoy! You can use your pumpkin right away or store it in freezer safe bags and freeze it until you need it. Each small pumpkin yields about 2 cups of puree.
I only used one small pumpkin for this batch. I read that the small pumpkins are the best ones to use because they contain the most concentrated flavor. Apparently, the bigger pumpkins are too stringing.
I found this process so simple to do that I can not wait to make some more! Especially now that the price of pumpkins should have dropped.
Have you ever made pumpkin puree? Tell us about your experience in the comments below.
Have a blessed day!
This post may or may not contain referral links. Please read my disclosure policy here.