Pumpkin season is among us, and that means pumpkin pie, pumpkin bread, pumpkin muffins, pumpkin brownies 🤔, pumpkin blondies 🤯… Pumpkin everything. The one ingredient that you need for all of these recipes is pumpkin puree. Of course, it’s easy enough to go to the sore to buy a can of pumpkin puree, but homemade pumpkin puree is 1,000% times better.
The number one reason why you should puree your own pumpkin is you know exactly what your getting. Canned pumpkin may not just be pumpkin, some canned pumpkin is a mixture of pumpkin and a variety of winter squash. Reason number two to puree your own pumpkin is to get the exact flavor your looking for. And the number three reason to puree your own pumpkin is that its super easy.
First, you need to find a pumpkin to puree. Pumpkin on the small to medium size is best to use. The bigger pumpkins that are often used to make Jack – O- Lanterns may not taste as good as a smaller pumpkin. Of course, they could still be used, but a smaller one would taste better.
Cut the top of the pumpkin off, near the stem. Next, turn the pumpkin over to its flat side and cut the pumpkin in half. Use a spoon to scoop out the seeds and pulp from the pumpkin. Set the pumpkin seeds aside so they could be roasted if you choose. Slice the pumpkin into wedged pieces, and place on a baking sheet face up, spray with cooking oil (I used canola oil). Roast the pumpkin on 400 degrees for 35-45 minutes until the pumpkin is fork-tender. When you remove the pumpkin from the oven, allow the pumpkin to cool. Once cooled, use a knife to remove the meat of the pumpkin from the skin. Next puree your pumpkin in a blender or food processor until smooth. Depending on the amount of natural water in your pumpkin, you may or may not need to add a little bit of water to smooth out your pumpkin puree. If you find that your puree is too watery, you can strain it in cheesecloth to squeeze out some of that extra liquid.
At this point, your pumpkin puree is ready to use. If you are not going to use your puree right away, you can store it in the refrigerator for up to a week in an airtight container. Or it can be frozen until you are ready to use it.