Pumpkins are THE vegetable of fall. Tins of pumpkin puree can be purchased from the grocery store. BUT It’s super easy to make your own, for the fraction of the cost. PLUS homemade pumpkin puree tastes much better! Once you’ve learned how to make homemade pumpkin puree this you’ll never by those tins again!
Be smart and use your pumpkins from the pumpkin patch and even your Jack-O-Lanterns to make your own pumpkin puree for baking this fall. It’s simple, easy and super rewarding when it comes to baking from scratch. Follow our step by step guide and make your own this year.
Don’t forget to save the seeds for planting next year or make your own roasted pumpkin seeds for a healthy crunchy snack.
Save your pumpkin seeds when pureeing your pumpkins or carving them for Halloween. This year, the kids and my husband carved their pumpkins in the kitchen as I roasted the rest in the oven to make puree. I bring the pumpkins in after the trick or treating is over and finish off making puree for the year.
Don’t let your pumpkins sit out in the cold. When the temperature drops below freezing, thawed pumpkins aren’t good enough to be pureed. It’s not the same. Also don’t use Jack-O-Lanterns with melted wax for obvious reasons. Try using a battery operated tea light from the dollar store instead.
How to Make Pumpkin Puree from scratch
Wash the outside of the pumpkin well.
Cut pumpkin in half and remove the seeds for roasting and the guts for the chickens.
Line a rimmed cookie sheet with tinfoil or parchment paper and bake the pumpkin halves, flesh down, for 1 hour or until quite tender.
Remove the pumpkin halves from the oven and let cool.
Skins will peel aways from the pumpkin, remove the skins and transfer the skinned pumpkin to a large pot.
Using an immersion blender, puree the pumpkin. This is by far my favourite part! My immersion blender makes manual mashing or using the food processor a thing of the past. In just a matter of 1-2-3 the jobs done and it’s super quick and easy to clean up.
If you don’t have an immersion blender you can use a food processor as well or rely on your muscles and mash the pumpkin.
Fill medium sized freezer bags with 2 cups of pureed pumpkin to easily use for baking recipes later on. Make sure to label the bags with the year and the contents. I lay my bags flat on a cookie sheet to make freezing quick and easy. Once bags are frozen I can quickly organize by standing up the flat bags.
Defrost the pureed pumpkin to use for loafs, muffins, pies, cakes and in soups later on.