Making homemade pumpkin puree is actually wayyy easier than you may think.
It doesn’t require any special tools other than an oven and blender of some sort.
This year I’ve made sooo many different food and drink recipes with this puree. I’ve gotta say I don’t think I’ll be able go back to canned puree, mostly because I just LOVE the smell of fresh roasted pumpkin filling up my house.
Now I will admit, this puree isn’t just pumpkin but a combination of several types of fall squashes because it gives larger variety in flavor than just pumpkin. But you can still stick to straight pumpkin if you’d like and use the same recipe.
Let’s go ahead and make this pumpkin puree!
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what you need
This is everything you will need to make the pumpkin puree.
- Pumpkins: I would suggest using the pumpkin pie pumpkins instead of a carving pumpkin, because they are a bit sweeter and they will fit in your oven a lot easier.
- Butternut squash
- Sweet potatoes or yams: yams are a bit sweeter than pumpkin and other squashes.
- Olive oil
- Honey
- Salt
- Milk or water: this is optional, but it can help break up the thickness of the puree when it’s time to blend.
- Sharp knife: a sharp knife is super important to break open these large squashes because it will lessen the possibility of injury when compared to a dull knife.
- Cutting board: you need something to cut the squashes on.
- Fork or spoon: use this to scoop out the pumpkin seeds. I personally had more luck with a large fork.
- Baking sheet
- Oven
- Blender: it can be an actual blender or hand blender. It’s up to your preference.
how to make the pumpkin puree
Start by preheating your oven to 400 degrees.
Next, Hold a pumpkin upright. Position your knife starting at the top of the pumpkin and slice through one side.
Then, repeat the same exact motion with the knife on the other side of the pumpkin.
Lastly, set the knife to the side and using your hands, pull both sides of the pumpkin open from the bottom until the pumpkin breaks open into two halves.
Repeat this process to the rest of your fall squashes. The more squash you have the bigger your batch will be.
Using a fork or spoon, scoop out the pumpkin seeds and set to the side. You can use the seeds in other ways if you’d like, but we will not need them for this recipe.
On a large baking sheet lined with parchment paper, place the pumpkins with the inside facing up and drizzle on the oil, honey, and a pinch of salt. There’s no exact measurement for the amount to drizzle, just add enough until you’re satisfied.
When done seasoning the pumpkin, flip over the pumpkin so the inside is facing down into the baking sheet.
For the yams, stick them multiple times with a fork for them to cook through. You do not need to cut these in half.
Then, place the baking sheet in the oven for around 40-45 minutes.
When you notice the outer shell of the pumpkins have become soft, then you know the pumpkins are ready.
Pull the baking sheet with pumpkins out of the oven and let the squashes cool for a little. Then using a spoon, scoop out all the pumpkiny goodness from the outer shell and place into a container.
From here, you can either blend the steamed pumpkins in a blender or use the hand blender until the puree is smooth. You can also add in the milk or liquid if you’d like to. I personally think the puree is just fine without the milk, but ultimately it’s up to you and your preference.
And that’s basically it!
how to use the pumpkin puree
Now you can use this pumpkin puree in food recipes, drink recipes, as baby food, and more! Leave it up to your imagination.
I hope you enjoyed this recipe.
Happy fall & cheers!