Revealed: Nov 16, 2024
This do-it-yourself pumpkin puree recipe is simple to make and extra flavorful than canned pumpkin, making it nice for candy and savory recipes.
Do you know pumpkin puree is extremely straightforward to make from scratch and extra flavorful than canned pumpkin? Once I tried making it for the primary time, I used to be oh-so pleasantly shocked how easy it was. Pumpkin puree can be utilized in candy or savory recipes calling for “canned pumpkin” or “canned pumpkin puree”. I take advantage of this do-it-yourself model in my basic pumpkin pie, my flavorful Thai pumpkin soup, my favourite smooth and pillowy pumpkin chocolate chip cookies, and a creamy pumpkin pasta that screams “fall.” I even prefer to eat it by itself with butter, salt, and pepper. It’s squash in spite of everything! Like every veggie, when pumpkin is roasted its pure sugars are drawn out, leading to a candy and flavorful veggie with a great deal of potential.
Why You’ll Love This Recipe
- My do-it-yourself pumpkin puree recipe is a lot extra flavorful and contemporary than the canned stuff you can find on the grocery retailer
- It doesn’t get simpler than a 1-ingredient recipe!
- This pumpkin puree is nice for making one of the best pumpkin pie, or in any pumpkin recipe the place it requires “canned pumpkin”
What’s in Pumpkin Puree
- Pumpkin—I take advantage of sugar pumpkin or pumpkin pie pumpkins, however when you’re unable to seek out both of these varieties, search for the smallest pumpkin(s) you could find.
- Don’t use Jack-O-Lantern pumpkins. Smaller varieties work higher and will likely be sweeter and have a smoother, creamier consistency.
- Yep, that’s it!
Discover the whole recipe with measurements beneath.
How one can Make Pumpkin Puree
- Slice and clear the pumpkin. I take advantage of a pointy knife to chop off a small slice of the pumpkin’s backside so it sits flat. Then, I minimize the pumpkin in half, avoiding the stem because it’s too laborious to chop by way of. Clear out the seeds and stringy pulp and discard them (or roast the seeds when you’d like).
- Place the pumpkin halves flesh-side down on a baking sheet. I line the sheet with parchment paper for straightforward clear up.
- Roast the pumpkin at 425°F for about 45 minutes, or till fork-tender.
- Let the pumpkin cool, scoop out the flesh, and mix. I take advantage of a big spoon to scoop the pumpkin flesh out of its pores and skin then add to my meals processor to mix it up. Or, a blender works too.
- Use in your recipe as is or take the additional step beneath and roast the puree.
PRO TIP : Roast Pumpkin Puree Earlier than Utilizing in Baked Items Recipes
I found this tip from Ruth Reichl to roast pumpkin earlier than utilizing in baked items to dry out additional moisture from the puree. Roasting pumpkin deepens the roasted pumpkin taste and attracts out extra moisture to assist forestall pie crusts from turning into soggy, or different baked items from having a mushy texture.
- To roast pumpkin puree, I unfold it on a sheet pan and roast it at 400°F for about quarter-hour.
FAQ and Recipe Suggestions
- Is pumpkin puree the identical as canned pumpkin? Sure, they’re each 100% positive pumpkin, solely my model is do-it-yourself.
- Is it higher to roast or steam pumpkin for puree? When you may go both method, I desire roasting my pumpkin (I discover it yields the utmost, finest taste that method).
- Is pumpkin puree 100% pure pumpkin? Sure, pumpkin puree is 100% pure pumpkin.
Storage Suggestions
Selfmade pumpkin puree could be saved in an hermetic container within the fridge for about 5 days. It can be frozen in an hermetic container or freezer bag for as much as 3 months.
Pumpkin Puree Serving Concepts
Pumpkin Puree Substitution Concepts
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Straightforward Pumpkin Puree Recipe
This pumpkin puree recipe is simple to make and extra flavorful than canned pumpkin, making it nice for candy and savory recipes.
Servings 4 cups
Energy 177kcal
Elements
- 2 2 /12 pound sugar pie pumpkins
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Directions
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Use a pointy knife to chop off a small slice of the pumpkin’s backside so it sits flat. Minimize the pumpkin in half, avoiding the stem because it’s too laborious to chop by way of. Clear out the seeds and stringy pulp, and discard them (or roast the seeds if you would like).
Place the pumpkin halves flesh-side down on the baking sheet. Roast it for about 45 minutes or till fork-tender. Cool the pumpkin then scoop out the flesh into the bowl of a meals processor or blender. Discard the skins.
Pulse the pumpkin a number of instances then mix till easy and use in recipes calling for pumpkin puree. Or, refrigerate in an hermetic container for as much as 5 days or freeze for as much as 3 months.
Notes
• Professional Tip: To take away additional moisture and deepen the pumpkin taste, roast pumpkin puree on a baking sheet. I unfold it on a sheet pan and roast it at 400°F for about quarter-hour then use as directed in recipes.
Diet
Energy: 177kcal | Carbohydrates: 44g | Protein: 7g | Fats: 1g | Saturated Fats: 0.4g | Polyunsaturated Fats: 0.04g | Monounsaturated Fats: 0.1g | Sodium: 7mg | Potassium: 2312mg | Fiber: 3g | Sugar: 19g | Vitamin A: 57888IU | Vitamin C: 61mg | Calcium: 143mg | Iron: 5mg
Extra Pumpkin Recipes to Attempt
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