Pumpkin Purée

Short description

Homemade pumpkin purée is made by cooking pumpkin flesh until tender and blending it into a smooth, rich purée. It offers fresher flavor and better texture than canned options, perfect for baking, cooking, and smoothies.

Why You’ll Love This Recipe

• Naturally sweet with a deep, roasted flavor

• Smooth, creamy texture without preservatives or additives

• Versatile for both sweet and savory dishes

• Simple preparation using just fresh pumpkin

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 sugar or pie pumpkin (about 2 pounds)

• Water (optional, to adjust consistency)

• Fine salt (optional, for seasoning)

Directions

1. Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or foil.

2. Wash and dry the pumpkin. Cut off the stem and slice the pumpkin in half. Remove seeds and stringy pulp with a spoon.

3. Optionally sprinkle the inside lightly with salt. Place the pumpkin halves cut-side down on the baking sheet.

4. Roast for 35 to 60 minutes until the flesh is soft and easily pierced with a fork.

5. Let the pumpkin cool until safe to handle, then scoop the flesh away from the skin.

6. Transfer the pumpkin flesh to a blender or food processor. Blend until completely smooth, adding water as needed to reach the desired consistency.

7. If the purée is too watery, strain it through a cheesecloth-lined sieve for 30 to 60 minutes to remove excess liquid.

Servings and timing

• Yield: About 2 cups of pumpkin purée per 2-pound pumpkin

• Preparation time: 10 minutes

• Cooking time: 35 to 60 minutes

• Total time: 45 to 70 minutes

• Servings: Equivalent to one 15-ounce can of pumpkin purée

Variations

• Substitute sugar pumpkin with butternut or kabocha squash for a slightly different flavor and texture.

• Add warming spices like cinnamon or nutmeg if using in desserts.

• Incorporate maple syrup or espresso for a richer taste in sweet recipes.

Storage/reheating

• Store in an airtight container in the refrigerator for 5 to 7 days.

• Freeze in portions using zip-top bags or ice cube trays for up to 3 to 6 months.

• Thaw in the refrigerator overnight or at room temperature for a few hours. Reheat gently if needed.

FAQs

What type of pumpkin is best for purée?

Small sugar or pie pumpkins are best because they have a sweeter, denser flesh and less moisture than carving pumpkins.

How do I fix purée that is too thick or too thin?

If too thick, add water a tablespoon at a time while blending. If too thin, drain excess liquid through cheesecloth or a fine sieve.

Can I use carving pumpkins for purée?

Carving pumpkins can be used but tend to be watery and less flavorful compared to pie pumpkins.

How much purée does one pumpkin produce?

A 2-pound pumpkin typically yields about 2 cups of purée.

Is it necessary to peel the pumpkin before cooking?

No, roasting with the skin on makes it easier to remove the flesh once cooked.

Can I cook the pumpkin on the stovetop instead of roasting?

Yes, you can simmer cubed pumpkin in water until tender, then drain and puree.

How long does homemade pumpkin purée last in the refrigerator?

It lasts about 5 to 7 days when stored properly in an airtight container.

Is homemade pumpkin purée sweeter than canned?

Yes, roasting enhances the natural sweetness and flavor compared to canned purée.

Can I freeze homemade pumpkin purée?

Yes, freeze in portions for up to 3 to 6 months for best quality.

What are some common uses for pumpkin purée?

Pumpkin purée can be used in pies, breads, muffins, soups, smoothies, and savory dishes like curries.

Conclusion

Making your own pumpkin purée is straightforward and yields a fresher, more flavorful product than canned versions. With just pumpkin and simple preparation, you can enjoy the authentic taste and creamy texture of homemade purée in a variety of recipes all year round

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