How to Make Pumpkin Puree

Fall is the time of year when most of us want everything pumpkin! Pumpkin bread, pumpkin pie, pumpkin spice lattes, pumpkin ravioli…you get the idea. There are so many delicious pumpkin recipes this time of year that call for canned pumpkin puree but it’s super easy to make at home! I appreciate the convenience of the store-bought but sometimes it’s fun to get your hands working and make things from scratch. The process is simple. This puree can be used in place of canned pumpkin for any Autumn recipe you’re doing. I hope you give this one a try!

When it comes to picking the type of pumpkin to use for your puree, the best is the Pie pumpkin (also known as sugar pumpkin). They are smaller, more flavorful, and contain less water than the large pumpkins that you might use for pumpkin carving.

Preheat your oven to 375°F.
Carefully cut your pumpkin in half or quarters depending on the size of your pumpkin. Remove the pumpkin seeds but save them for later to make your own roasted pumpkin seeds!
Place your pumpkin cut side down on a baking sheet. Roast in the oven for 45-60 minutes or until you can puncture the skin easily with a fork.
If you find that there is extra moisture or water, spoon the flesh into a fine mesh sieve and let it drain for at least 30 minutes to get rid of the excess moisture that will water down your puree.
Add the flesh to a bowl and using an immersion blender, blend until you have a smooth consistency. You can also use a regular blender for this.
Store in an airtight container in the fridge for up to a week or divide into 1/2 cup measurements in freezer bags and store in the freezer for up to 3 months.