Homemade Pumpkin Puree from Sugar Pumpkin Recipe
Make fresh, homemade pumpkin puree from a sugar pumpkin with this simple roasting and blending method. Perfect for baking pies, muffins, breads, or even making baby food, this puree is fresh, flavorful, and free from additives found in canned versions.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 2 cups
- Category: Sauces/Condiments
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
Ingredients
- 2 lb sugar pumpkin
Instructions
- Prepare the Pumpkin: Clean the outside of your pumpkin thoroughly. Cut the pumpkin in half and use a spoon to scrape out all the seeds and stringy bits from the inside.
- Roast the Pumpkin: Preheat your oven to 400°F (204°C). Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper or foil. Roast in the oven for 45-60 minutes or until the flesh is very soft and fork tender.
- Cool and Scoop: Remove the pumpkin from the oven and let it cool until safe to handle. Once cooled, scrape the soft flesh from the pumpkin shells, leaving the hard skins behind. If the flesh is still too firm or hard to scrape, roast the pumpkin longer.
- Puree the Flesh: Transfer the pumpkin flesh to a food processor or high-powered blender. Puree until the mixture is smooth and creamy with no chunks remaining.
- Cool and Store: Allow the pumpkin puree to cool completely before using. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
Notes
- Strain if needed: Homemade pumpkin puree is often thinner than canned. If your puree looks watery, strain it using a mesh strainer lined with cheesecloth to achieve a thicker consistency.
- Pumpkin type matters: Use sugar pumpkins (also called pie pumpkins) to avoid watery or stringy puree. Large carving pumpkins are not recommended.
- Storage: Store cooled pumpkin puree in an airtight container in the fridge for up to one week or freeze for up to three months for longer preservation.