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It’s officially pumpkin season!
I love everything pumpkin. From pumpkin desserts to savory pumpkin meals. What better way to kick off the start of pumpkin pie season than with making pumpkin puree at home?
DIY Pumpkin Puree is surprisingly easy to make. The most difficult part is getting the sucker open, but with the right tools it’s not so bad.
Why make your own pumpkin puree when you can buy it in a can?
Great question!
Because homemade always tastes better. Trust me, it has a much fresher taste than canned.
And because homemade is cheaper. I bought 2 sugar pumpkins for $5. They yielded about 5 1/2 cups of pumpkin puree. A can of store-bought pumpkin puree costs around $3 for just under 2 cups. You don’t have to be a math whiz to know that making your own pumpkin puree can save you a few bucks.
Make sure you buy the sugar pumpkins (also called baking pumpkins) and not a huge Jack-O-Lantern carving pumpkin. Those guys are really best for decorating your front stoop.
Once you’ve cut through the pumpkin all you need to do is scoop out the guts and sprinkle the flesh with a little bit of sea salt. This really helps to soften the flesh and draw out the moisture. Bake for 30 to 45 minutes and then the rest is up to your food processor.
It’s as simple as that. And you’ve got yourself some yummy and nutritious fresh pumpkin puree to cook with all season long.
Be sure to check back for more yummy pumpkin recipes coming soon!
DIY Pumpkin Puree
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 mins
- Yield: 5 1/2 cups 1x
- Category: pumpkin puree
- Cuisine: vegan
Description
Making your own pumpkin puree is surprisingly easy and tastes so much better than the canned stuff. Plus it saves you a few bucks.
Ingredients
- 2 pie pumpkins/sugar pumpkins, washed and scrubbed. (Make sure they are not jack-o-lantern pumpkins; pie pumpkins are much smaller).
- Sea salt
Instructions
- Preheat oven to 400 degrees. Prepare 2 rimmed baking sheets by lining them with parchment paper or a silpat mat.
- Using a large knife and a wooden or rubber mallet gently and carefully tap the knife with the mallet through the pumpkin until the pumpkin is cut in half.*
- Use a large spoon or ice cream scoop, which works really well. Scrape out the seeds and stringy membrane. Set the seeds aside to roast in the oven later.
- Sprinkle the flesh with the sea salt. Place the pumpkin halves flesh side down on the baking sheet.
- Bake for 30 to 45 minutes, or until you can easily pierce the skin of the pumpkin with a sharp knife.
- Remove the pumpkins from the oven and allow to cool. Once cool enough to handle, use the same ice cream scoop to scoop out the flesh of the pumpkins into the bowl of a food processor.
- Process the flesh of the pumpkin for 4 to 5 minutes, or until the pumpkin flesh is smooth.
- Store the pumpkin puree in airtight containers in the refrigerator for up to 3 weeks. Or store in the freezer for up to 6 months.
Notes
*References: Alton Brown
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