Homemade Pumpkin Puree

I have a lot of cans of pumpkin puree: I bought them at Sam’s. This year, I figured if I used enough of something to buy it in bulk, maybe I should try making it myself.

So I bought a few sugar pie pumpkins at the store and got to work.

I cut the tops off the pumpkins, just to make them easier to manage.

Then I cut the pumpkin in half and scooped out the seeds.

Don’t forget to save the seeds! We’ll be playing with those later this week.

I coated a cookie sheet with a little oil, then cut the scooped pumpkins into quarters.

I roasted the quartered pumpkins at 350 degrees for about 45 minutes. When they’re done, a fork can be easily inserted into the pumpkin flesh.

I scooped the flesh off the skin with a spoon and pureed it in a food processor until it was entirely smooth.

I scooped the puree into a colander lined with cheesecloth and let it drain for 1 hour.

Then I just scooped it into a freezer bag and popped it in the freezer!

You will notice that homemade puree is a much brighter color than the canned stuff. I assume that’s because the canned puree is heavily processed. Yuck.

Use your homemade pumpkin puree just like you would use that canned stuff!

The Wife


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9 thoughts on “Homemade Pumpkin Puree

  1. I’m planning to do in a few pumpkins myself. They are so flexible- I’ve been using roasted chunks in risotto lately too. My freezer space is limited in the winter (We buy a side of beef from a local farmer). I’m planning to can some. You can’t can the puree (too thick to do it safely), but you can safely PC peeled chunks of pumpkin. I know you’re having fun PC’ing lots of things these days, so I just wanted to put that idea out there in case your freezer is filling up as well. Thanks for the idea- love your posts!

    • Thanks for the idea! I may have to try that out! So far my freezer is in good shape, but TRM has been talking about going elk hunting. If that happens I’ll have two packed freezers!

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