When ‘homemade’ is as easy as this Pumpkin Puree, you’ll never go back to the can.
I love pumpkin pie.
For those of you at the back of the room, I’ll repeat myself: I LOVE PUMPKIN PIE!
To break it down further, I love pumpkin. There is nothing in the world that screams FALL to me more than pumpkin. When I was a kid, every Thanksgiving my grandmother would make a homemade pumpkin pie and it still stands as the most delicious pie I have ever eaten to this day. When she got older, she was no longer able to bake at home and started buying the pumpkin pie from the store. It was good (my grandma didn’t cheap out!), but it was not the same. As I got older and started doing my own baking, I would make pumpkin pies at home. I always used canned pumpkin puree and could never get the same results as grandma. Then I found this Pumpkin Puree recipe and realized just how easy it was.
You always hear people say homemade is better, but with how fast the world moves and how busy most people are, we all occasionally resort to the shortcut of using store-bought ingredients. It still tastes good so there’s no judgment, but when you see how simple and delicious this homemade pumpkin puree recipe is, you’ll never go back to the can.
What is Pumpkin Puree used for?
Pumpkin pie is the most obvious dish that uses pumpkin puree, but it is far from the only one. Pumpkin muffins will taste more natural if you use pumpkin puree instead of pumpkin seasoning. Outside of the world of baked goods, there are additional foods you can use your pumpkin puree for. On cold winter nights, you can use the puree for a nice pumpkin soup or pumpkin chili. You can start your mornings by adding some pumpkin puree to a smoothie, or my personal favorite: blend the pumpkin puree into pancake batter for some amazing pumpkin pancakes. Long story short: any recipe that calls for canned pumpkin will taste so much better should you use this homemade pumpkin puree recipe.
How do I store my Pumpkin Puree?
The beauty of pumpkin puree is that you can increase its shelf life by freezing it and it will still be delicious. If you’re going to use your pumpkin puree in the coming days, scoop it into an airtight container and refrigerate for up to five days. If you only need some of your puree and want to save the rest, I recommend portioning your puree into silicon ice trays or muffin trays and putting it in the freezer. You’ll be able to thaw each portion as needed. Once frozen, the puree will last up to 3 months.
Serving Suggestions
I like to include the pumpkin puree in pumpkin pie, obviously. I also like to blend it into a smoothie, pumpkin muffins, pumpkin pancakes, or pumpkin soup. Always remember that cinnamon, nutmeg, clove, ginger, cumin, and chili flakes all blend beautifully with pumpkin for an added pop of flavor. Regardless of how you decide to use this pumpkin puree, you’ll be happy to have it for all your fall flavor needs.
Pumpkin Puree
Ingredients
- 1 small baking pumpkin 4 to 6 pounds
- Fine sea salt optional
Instructions
- Preheat your oven to 400°F and get a baking sheet ready with parchment paper to prevent sticking.
- Clean the pumpkin by giving it a good rinse and patting it dry. Carefully cut the pumpkin in half, working around the stem, and then pull the halves apart.
- Remove the seeds and stringy parts from inside the pumpkin. If you like, sprinkle a little salt on the flesh for added flavor. Place the halves cut-side down on your prepared sheet.
- Bake the pumpkin until it’s tender and separates easily from the skin, which should take about 45 to 60 minutes.
- Once the pumpkin is cool enough to handle, scoop out the flesh and puree it in a food processor until smooth.
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