Pumpkin puree is a staple in Halloween and Thanksgiving cooking. From pancakes to smoothies, to fudge and cookies, this creamy part of the pumpkin adds an earthy flavor to all your fall recipes. You can buy it at the supermarket, of course, but here is one of my latest cooking tips – make your own fresh pumpkin puree easily.
Making Fresh Pumpkin Puree
Pumpkins are readily available this time of the year. You can either grow your own if you love gardening, or purchase them from the grocer or Farmer’s market. All types of pumpkins will work for this recipe but the smaller pie pumpkins give your puree ,the best flavor.. The larger Jack O Lantern pumpkins give a more bland taste to the puree. So it depends on what you plan to do with it, and what else will go into the recipe.
To start, you will need to clean your pumpkin. The very inside of the pumpkin has seeds and is quite stringy and you will want to remove those.
Be sure to save the seeds. Pumpkin seeds can be roasted in many different ways and make a super healthy snack. Just clean off the excess pumpkin flesh, wash them and set them aside to dry.
Cut the pumpkin into large sized chunks and place on a baking sheet lined with parchment paper. Roast in a 350 º F oven for about 45 minutes until the pumpkin is soft and tender.
Once the pumpkin has cooked, allow it to cool and remove the skin with a knife. Cut the pumpkin into smaller pieces and place it in a food processor. Pulse until it has the consistency of canned pumpkin puree.
Pumpkins will end up either dry or wet, depending of the type. If too dry, add a bit of water and pulse some more. If it is too wet, place the mixture in a sieve lined with cheesecloth and strain until you get a good consistency.
The taste of homemade fresh pumpkin puree is so much better than store bought. It’s also cheaper since one pumpkin gives you as much as 6-10 cups of puree and pumpkins are often on sale this time of the year.
This fresh pumpkin puree is gluten free, Paleo and also fits into the Whole30 Diet plan.
The puree keeps for about 3 days in the fridge, or freeze it for up to three months.
Now it’s time to put this fresh pumpkin puree to use in your fall recipes!
How to use fresh pumpkin puree
Try one of these recipes:
- Pumpkin cake with toasted coconut frosting
- Turtle pumpkin chocolate cheesecake
- Pumpkin swirl mini cheesecakes
- Creamy Pumpkin Dip
- Salted Pumpkin Fudge (paleo and vegan!)
- Pumpkin Spice Mummy Truffles
- No bake pumpkin spice cookies
- 1 pumpkin ( Pie pumpkins give the best flavor, but other types of pumpkins will also work)
- Preheat the oven to 350 º F.
- Scoop out the seeds of your pumpkin and set them aside to use later in other recipes.
- Cut the pumpkin into big pieces and place them on a baking sheet lined with parchment paper. Cook for 45 minutes and let the pumpkin slices cool.
- Remove the skin of the pumpkin. It should be pretty soft and most of it will almost pull right off. Just use a knife to scrape off the rest of the skins.
- Cut the pumpkin into smaller chunks and place them in a food process. Pulse until the pumpkin has the typical puree consistency.
- Depending on your type of pumpkin, it may be dry or quite moist. If it is too wet, put it into some cheesecloth and strain it. If it is too dry, just add a bit of water and pulse till smooth.
- Use in all your favorite recipes.
- Store in an air tight container for 3 days, or freeze for up to three months.
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