If you are wondering how to make pumpkin puree from scratch . . . I just did it. Sure it’s a little more time consuming than using puree from a can, but what else are you going to do with those pumpkins that you have leftover from Halloween, hmmmm? Besides, homemade pumpkin puree is much better tasting than that crap in a can. Fo’ sho’!
INGREDIENTS NEEDED: One PUMPKIN, oil
Cut open the pumpkin and remove the seeds.
Slice the pumpkin and oil the skins. Place on parchment paper in a baking dish. Bake at 425 degrees for about 40-50 minutes.
When the flesh is soft all the way through, your pumpkin is finished roasting.
Once cooled, scrape the fleshy meaty part of the pumpkin off the skin.
Place in a blender or a food processor.
Puree until smooth.
Place in a strainer. Use a spatula or wooden spoon to push the pumpkin around and towards the middle. Avoid pressing downward so that the puree does not get pushed through the strainer as well.
Keep straining for about 3-4 hours until the consistency is thick. This picture shows it almost thick enough, but it still needs about 30 minutes with some pushing around with the spatula or wooden spoon. When thick, store in a glass jar in the refrigerator for use when you are ready to use for recipes within 5 days. If not using within 5 days, put in a plastic freezer bag and freeze the puree.
Recipes to Use the Puree:
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Another great idea! I cook mine in the crockpot with about an inch of water in the bottom on high. Takes about 2 hours.
That’s a great idea. Do you leave the top off for the water to escape? You must take the skins off prior to cooking right?
how long will the pumpkin puree last in the fridge? Can you freeze it? What is the canning process? I’d like to save this to make a pie for Thanksgiving. I wonder how long the pumpkin will stay fresh if I leave it ‘as is’ and wait to roast and puree later when needed. Thanks for this; it was just what I was looking for to make good use of the jack-o-lantern, that never came to be. Pumpkin carving is so messy!
Once pureed you should use it within a few days after refrigeration. Otherwise you should freeze it. Apparently fresh pumpkin purée is sensitive like that. Possibly because of the moisture content being removed. Canning is generally not recommended from what I’ve read.
Oh and one other thing on the pumpkin. If left in a cool place with the skin intact the whole pumpkin will keep through Thanksgiving and beyond to purée when desired.
I recently bought “pie pumkins” thinking it would be neat to make pumkin pies from scratch. Researched recipes on the internet and settled on one that made the puree like yours but without the straining (I have a very good food processor). It made the best pumkin pie I have ever had and my husband agreed. No more store bought puree again!!
Linda, I have heard that about the sugar pumpkins too. Good to know! I do believe from scratch makes a huge difference!
I have been steaming mine. Cut it in half, take out the seeds, put it in a steamer basket for about 15 minutes(until fork tender) then it falls right out of the skin. Continue with your steps above
Just wanted to give you another idea!
Rachel, excellent idea!
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Thanks for the tutorial! Roasted veggies are the best and I’ve never strained the water off the puree before – excellent idea! Thanks again…visiting from Fresh Foods Wednesday. Blessings!
YES! i have a couple of pumpkins idly and patiently waiting to be used. i should can that shit. “fo’ sho’”….
thank you for sharing your post with us at the Wednesday Fresh Foods Link Up! I hope to see you again this week with more seasonal and fresh/real food posts
xo, kristy