How To Make Pumpkin Puree

Well… Fall is officially here, and just like clockwork, pumpkins are EVERYWHERE! It’s THAT time of year once again. Do you know how to make pumpkin puree? It’s easy.  I use it for making Pumpkin Streusel Coffeecake, Double-Glazed Pumpkin Scones, Glazed Pumpkin Buttermilk Doughnuts, and Pumpkin Bread, as well as many other Fall recipes!Tip Of The Day #4- How to Make Pumpkin Puree / The Grateful Girl Cooks!
I’ve been making my own pumpkin puree for years and years. I used to use our Halloween pumpkins, but found the water content of those BIG pumpkins was too high.

Tip Of The Day #4- How to Make Pumpkin Puree / The Grateful Girl Cooks!

So years ago I switched and started buying Sugar or Pie pumpkins. They are smaller, but are perfect for making puree (more flavor and LESS water). I like to make puree out of a couple pumpkins each year, then freeze it, so I can have pumpkin any time I want during the year for baking pumpkin bread, muffins, etc., without having to run to the grocery store and buy it.  Here’s how you can make your own pumpkin puree:

First buy a couple Sugar pumpkins (also called a Pie pumpkin). Cut it in half horizontally with a very sharp knife. Use a spoon and remove the seeds and stem. I like to save the seeds and roast them later for a good snack!

Tip Of The Day #4- How to Make Pumpkin Puree / The Grateful Girl Cooks!

Once I get the seeds and the stems removed, I put the pumpkins, cut side down on a baking sheet that is covered with a piece of aluminum foil that has been sprayed with a non-stick cooking spray. (You don’t want to have a sticking pumpkin now, do you?)

Tip Of The Day #4- How to Make Pumpkin Puree / The Grateful Girl Cooks!

Bake the pumpkins at 375 degrees for about 45-50 minutes, depending on the size of the pumpkins. When they are “done”, the skin will be much darker, and you will easily be able to pierce the skin with a sharp knife.

Tip Of The Day #4- How to Make Pumpkin Puree / The Grateful Girl Cooks!

I use a large spoon to remove the cooked pumpkin to a large mixing bowl.

Tip Of The Day #4- How to Make Pumpkin Puree / The Grateful Girl Cooks!

Once all the pumpkin meat has been removed, I puree the pumpkin. You can use a blender, food processor, stand mixer, or an immersion blender to do this. Puree until smooth. Once it is smooth, I like to put the pumpkin in a strainer for a few minutes (or you can use cheesecloth), to help remove any remaining liquids.

Tip Of The Day #4- How to Make Pumpkin Puree / The Grateful Girl Cooks!

To freeze the pumpkin for use later, I measure out 1 cup of the puree and spoon it into a quart sized freezer bag. I get as much air out of the bag as possible, then I label and flatten the bag out.

Tip Of The Day #4- How to Make Pumpkin Puree / The Grateful Girl Cooks!

My two little pie pumpkins yielded 6 cups of pumpkin puree. By flattening the bags out, I can get a lot of pumpkin into my freezer in a very small space!

Tip Of The Day #4- How to Make Pumpkin Puree / The Grateful Girl Cooks!

This process is not hard at all, doesn’t take too much of your time, and is a GREAT way to have extra pumpkin around for baking pumpkin bread, pumpkin bars, etc. throughout the year, without having to go out and buy a can of pumpkin at the grocery store. I sure hope you will try this tip this Fall!

Have a great day!

Tip Of The Day #4- How to Make Pumpkin Puree / The Grateful Girl Cooks!

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