Vegan Recipes/ Vegetarian Recipes

How to Make Fresh Pumpkin Puree`

How to Make Fresh Pumpkin Puree by 2sistersrecipes.com

How to Make Fresh Pumpkin Puree.  Fresh homemade pumpkin puree is a simple process of baking the pumpkin, removing the flesh, then pureeing it with a blender instead of mashing (like we do with potatoes).  It’s so easy!  And it tastes so much better!  Didn’t you know, homemade pumpkin is always the best!

If you haven’t purchased any of the smaller pumpkins yet, now would be a good time.  Once you taste the difference with baked goods using your own homemade pumpkin puree, you’ll never go back.  We’ll show you how easy it is to make fresh pumpkin puree so you can make it every year!

Plus, we enjoy saving the seeds from the pumpkins for snacking; pulling the seeds out and roasting them.
Instead of serving popcorn, roasted pumpkin seeds make a healthier snack for kids, and for us too!

Now is that time of year when we can actually make fresh pumpkin puree and use it in so many recipes, scrumptious desserts, muffins, pies, waffles and cakes.  It’s Endless!

Even after Halloween, we never throw out the pumpkins (only the ones that we use to carve out creepy faces for Halloween). Making fresh pumpkin puree can be a fun project to do with the kids!  And, it will give you enough pumpkin puree to last all winter long!

 

You will notice a difference with flavor from using fresh home-made pumpkin puree with your recipes.

Keep in mind, if you can not make it fresh, then we recommend to look for the “organic” brand of pure pumpkin,  located at your local supermarket.

Here’s a Tip:   Measure 1 or 2 cups of fresh pumpkin puree, then place into quart-size zip-lock bags and lay them flat so they will fit well in your freezer.  If you need to, label each bag with the amount and a date for future baking.  Then enjoy using your fresh pumpkin puree in all your recipes, all season long!

How to Make Fresh Pumpkin Puree`

  • 1 small pumpkin – about 6 x 6 inches
  • some water
  • deep baking dish
  • foil wrap

Preheat oven 400 degrees.
Cut Pumpkin into quarters.  Discard the stem.
Using a spoon and scoop out the seeds and place them aside.

In a deep baking dish, place the quarters with the skins down.
Pour enough water to fill about 1/2 to 1-inch deep.
Cover with foil wrap.
Bake for 1 hour.

Using a large spoon, scoop the flesh from the skins and place directly into a blender or food processor.  Discard the skins.
Puree`the pumpkin to a smooth texture.   Store in air tight containers, or zip-lock bags and freeze.  Freeze up to one year.

Yields: about 3 cups

 

Don’t forget to PIN and SHARE!!

How to Make Fresh Pumpkin Puree by 2sistersecipes.com

How to Make Fresh Pumpkin Puree`
Author: 
Recipe type: How to Make Pumpkin Puree
Prep time: 
Cook time: 
Total time: 
Serves: 3 to 4 cups
 
Instructions
  1. Preheat oven 400 degrees.
  2. Cut Pumpkin into quarters. Discard the stem. Using a spoon or fork to scoop out the seeds and place them aside.
  3. In a deep baking dish, place the quarters with the skins down.
  4. Pour enough water to fill about ½ to 1-inch deep.
  5. Cover with foil wrap.
  6. Bake for 1 hour. Remove from oven. Allow the pumpkins to cool.
  7. Using a large spoon, scoop the flesh from the skins and place directly into a blender or food processor. Discard the skins.
  8. Puree`the pumpkin to a smooth texture.
  9. Store in air tight containers, or zip-lock bags and freeze.
  10. Freeze up to one year.
  11. Yields: about 3 to 4 cups

 

You Might Also Like

13 Comments

  • Reply
    nancy at good food matters
    October 13, 2011 at 3:02 pm

    great tips at a perfect time. pumpkin puree can be used in so many tasty ways throughout the year.

  • Reply
    annaliz
    October 13, 2011 at 4:58 pm

    Thanks Nancy! I will be using my pumkin for some recipes very soon!

  • Reply
    Marin mama cooks
    November 20, 2013 at 5:31 pm

    Ok, this totally looks so easy! I've always wanted to puree a fresh pumpkin, but I've been lazy because my favorite brand of organic pumping puree is alway on sale and it's just perfect. I do have to try this just once at least to taste the difference, right? Thanks for posting this as it's a great how to recipe! xoxo, Jackie

  • Reply
    annaliz
    November 20, 2013 at 7:29 pm

    Yes Jackie! Totally- you just have to try it once! I recommend getting your hubby to help with cutting the larger pumpkins, that part can be a pain to do. Enjoy!

  • Reply
    Dan from Platter Talk
    November 21, 2013 at 4:49 pm

    Fantastic post. I've never made my own pumpkin puree but this should help!! Thanks for sharing!

  • Reply
    Tricia @ Saving room for dessert
    October 3, 2014 at 6:58 pm

    We are in a pumpkin frenzy these days! I made fresh pumpkin puree one year but need to try again. Fresh is best! Have a lovely weekend – looks like some storms coming your way 🙂

    • Reply
      annaliz
      October 4, 2014 at 3:15 am

      Thanks Tricia- have a great weekend!

  • Reply
    SavoringTime in the Kitchen
    October 3, 2014 at 8:03 pm

    Great tutorial, ladies! Fresh is always best!

    • Reply
      annaliz
      October 4, 2014 at 3:14 am

      Thank you Sue! Have a great weekend!

  • Reply
    Barbara Bakes
    November 10, 2015 at 4:37 am

    I'm never made my own pumpkin puree. I need to give it a try.

    • Reply
      annaliz
      November 10, 2015 at 1:03 pm

      Hi Barbara! You know what they usually say? Once you start, you'll never go back! Fresh is always best!
      Enjoy! And thanks for stopping by!
      Xoxo

  • Reply
    Low-Fat Whole Wheat Pumpkin Spice Bread - 2 Sisters Recipes by Anna and Liz
    September 12, 2017 at 9:43 pm

    […] Low-Fat Whole Wheat Pumpkin Spice Bread.  I know its February and you know about my fetish of making pumpkin puree after Halloween so that I can make my pumpkin recipes all winter long?  ahh… Well I couldn’t resist!  I wanted to try to make a healthier breakfast bread using my fresh homemade pumpkin puree. […]

  • Reply
    Pumpkin Spice Ice Cream - Lightened! - 2 Sisters Recipes by Anna and Liz
    October 20, 2017 at 1:09 pm

    […] 1 cup pumpkin puree […]

  • Leave a Reply

    Rate this recipe: