Description
An easy oven-baked method to make homemade pumpkin puree. You won't have to cut the pumpkin while raw. Once cooked you separate out the pumpkin flesh and puree in your blender. That's it!
Ingredients
- 1, 2.5-3 lb. sugar pumpkin (also known as a pie pumpkin)*
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Place the pumpkin whole on a rimmed baking sheet or baking pan. Bake for 45-55 minutes until the skin is dark orange and the top starts to brown a little. Safely remove from oven and test for doneness with a knife. The knife should very easily slide all the way through the pumpkin to cut it in half. If not, bake for another 5-10 minutes.
- Allow the cooked and halved pumpkin to cool to room temperature or until you can comfortably and safely handle it. Use a spoon or fork to scoop out the pumpkin seeds (see notes for roasted pumpkin seed recipe) and guts. If cooked properly it should easily separate from the flesh. If it does not or seems hard then return to the oven for more cooking time.
- Use your hands to peel off the skin (it should easily fall right off the pumpkin flesh). You will now be left with the pumpkin flesh which is what you will purée into pumpkin purée.
- Place the pumpkin flesh in a high speed blender and blend starting on low speed for a couple seconds to get the purée going. Then slowly increase to medium speed until the mixture is smooth and creamy. You may need to use your blender's tamper/plunger while blending or stop the blending to scrape down the sides with a mini spatula. If you are having difficulty you can add water (one tablespoon at a time) to get it going. But, if it is cooked properly you should not need to do this.
- Store pumpkin purée in an airtight container in your refrigerator for up to one week. This recipe yields 2-3.5 cups of pumpkin puree depending on the weight of your pumpkin. One can of pumpkin purée is about 1.5 cups so this recipe will definitely yield more than one can.
Notes
To roast the seeds, first place the seeds and any attached strands into a large bowl of water. If any seeds are attached to pumpkin strands/flesh, separate. All the seeds will float to the top. Use a slotted spoon to then scoop them out of the water onto paper towels to blot dry. Once dry, drizzle with 1 tablespoon maple syrup and 1/2 teaspoon salt. It is the perfect sweet and salty combo. You may also want to drizzle with olive oil for a savory flavor. Bake at 350 degrees for 25-35 minutes until golden brown. Watch closely at the end to avoid burning. Every oven is different and pumpkin seeds vary in size greatly. Allow to cool slightly before enjoying. Store in a glass container on your countertop for up to three days.
Be sure to also check out my easy method for homemade pumpkin purée using a pressure cooker.
- Prep Time: 5 mins
- Cook Time: 45 mins
- Category: DIY
- Method: blender
- Cuisine: American
Keywords: how to make homemade pumpkin puree
