Kitchen Basics 101: Make Your Own Pumpkin Puree

Pumpkin Puree

Kitchen Basics 101: Make Your Own Pumpkin Puree
This week’s Kitchen Basics 101 Tip is all about PUMPKIN.  We all love pumpkin pie, pumpkin muffins, pumpkin butter and tons of other delicious pumpkin recipes.  Usually when we’re ready to start baking with pumpkin, we reach for a can of pumpkin puree which is readily available at any local grocery store.   
 
But do you remember the year there were shortages of canned puree?  I do.  After that year I decided to look for a recipe for homemade pumpkin puree.   All you need is a sugar pumpkin; which can easily be found at most farmer’s markets.  You can also check at your local grocery store to see if they are carrying farm-fresh sugar pumpkins in their produce departments.  
  
Just follow these easy instructions and before you know it, you will have the most delicious pumpkin puree ready to use in any recipe.  
 
Kitchen Basics 101: Make Your Own Pumpkin Puree 
 
Here is what you will need: 
2 small sugar pumpkins; quartered and cleaned of pulp and seeds.  

 

Directions:  Place the quartered pumpkin pieces on a baking tray and roast in a 350 degree oven for 45 minutes or until a fork can pierce through the flesh easily.  
 
 
Once the pumpkin pieces have cooled, remove the skin from the flesh of the pumpkin. Place the flesh of the pumpkin into a food processor and process until smooth or you can use a potato masher. If the pumpkin looks too dry, you can add a little water to get the consistency you prefer.  
 
You can use the pumpkin puree immediately or store in the freezer until needed.   
 
Why not try something different this year?  Instead of reaching for the familiar can of pumpkin puree, why not roast some pumpkins and make the puree yourself?!  Homemade pumpkin puree will definitely enhance the taste of all your pumpkin recipes.  
 
Have you made your own pumpkin puree before? Did you make yours differently? I’d love to hear about it.

Comments

  1. says

    Pumpkin Puree is so addicting. I swear, I would make it and 5 seconds later, it would be ALL GONE! At least with Libby’s Canned Pumpkin, it’s in a CAN so I cannot easily access it! LOL! But when I do, yep, I finish that delicious can…

  2. says

    I have wondered how to do this and this makes it so easy to try! Glad to know what kind of pumpkins to use also. Thanks for sharing on the Four Seasons Blog Hop. Sandra from Scrumptilicious 4 You!

  3. says

    I never thought of doing this! I love this idea! It would even be cool just to tell your friends you made the pumpkin pie COMPLETELY from scratch!

  4. says

    This is one of the first recipes I tried when I discovered pumpkins! So happy to see there are still people making pies and delicious recipes literally from scratch! I have to say it was one of the best pies I’ve ever made and that was about 18 years ago! lol…so it was well worth the extra effort! Thank you so much for sharing with us at the Fluster Buster party, Lizy party co host

  5. says

    This looks wonderful! Every time I buy a can of pumpkin puree I tell myself I’m gonna try to make it myself next time… one of these days I’ll have to give it a try! This looks awesome!

  6. says

    Great “how to’. I usually buy pumpkin in a can, but it is great to know how to make it at home. Thanks for sharing on GIT27. You are being featured.

  7. says

    Hi Robyn,
    I love your homemade Pumpkin Puree, I will be making a lot of this for thanksgiving pies. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great weekend and come back soon!
    Miz Helen

  8. says

    I have made pumpkin purée before. I steamed my pumpkin in a steamer then used a food processed. You are right making your own pumpkin purée makes any pumpkin recipe so much better.

  9. says

    so pinning this….my friend has been trying to get me to do this for a few years now, but I always thought it was so complicated! Thanks.

  10. Judy says

    I have never heard the term “sugar pumpkins.” My husband is a good cook and he purees his own pumpkin every fall for pumpkin pies. He uses “neck pumpkins.” He roasts them in the oven then uses the food processor to create the puree. I must say that his pies are renowned in our area of Lancaster, PA.

  11. says

    Hi Robyn! Great post at a perfect time of the year! Thank you so much for joining us and sharing at Best of the Weekend! Pinning and sharing today – hope you have a happy Friday and wonderful weekend!

  12. says

    Thank you so much for linking this to the Living Big on Less money party. I am glad that you shared this. I know, I for one, hate to throw away anything and now I can save my pumpkin! See you next week.

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