Homemade Pumpkin Puree

Sharing is caring!

I am pretty sure when the pilgrims got together to make Thanksgiving pies, they did not run out to the market to pick up a can of pumpkin puree or worse pumpkin pie mix.  So, why are you?  Homemade pumpkin puree is one of the easiest things to make, and it tastes like pumpkin.  The difference between a pumpkin puree and pumpkin pie mix that that the mix will have spices as well as a sweetener added.  I always look for a pure pumpkin puree so I can control the flavors when cooking sweet or savory.  This recipe makes it even easier. 

Not only is homemade pumpkin puree easy to make;  but it is better for you as there is not any added sugar or salt.  Just good ole fashioned pumpkin.  

Making pumpkin puree is simply baking your pumpkins until tender.  Some recipes ask for the addition of spices.  I keep it pure, so I can use it in baked goods as well as savory dishes. During the last 30 minutes, I uncover the pumpkin so that the flesh gets caramelized a bit;  this step brings out the natural sugars as well as adds a little more flavor to the puree.  The only thing this recipe really requires is a little patience as the cooking time does take awhile.  Once you make your own puree, you will never go back.

Recipes Using Pumpkin Puree

Pumpkin Panna Cotta

Mini Pumpkin Tarts – Vegan

Pumpkin Pull Apart Bread

Yield: 3 cups

Homemade Pumpkin Puree

Print

Easy to make at home pumpkin puree recipe that can be used in all recipes calling for pumpkin puree. Roasting the pumpkin adds a rich and carmelized flavor to the pumpkin. Not sweetened or flavored with spices, you can control that in the recipe calling from pumpkin puree.

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Additional Time 30 minutes

Total Time 2 hours 10 minutes

Ingredients

• 1 sugar pie pumpkin, about 3 1/2 pounds
• 1 cup of water

Instructions

Preheat oven to 425.
Cut the pumpkin into wedges and remove the seeds.
Lay the pumpkin in a deep baking dish, and add the water. 
Cover with foil.
Bake for 35 - 45 minutes, until fork tender.
Remove the foil and bake for another 30 minutes, until lightly caramelized.
Remove the pumpkin from the oven.
Let cool until you can handle the wedges - about 30 minutes.
The flesh should peel away easily from the pumpkin skin.  
Place into a bowl and mash until smooth with a potato masher.  You can also use a food processor. 
Makes about 3 cups of puree.
Use in your favorite recipe or you can freeze for later use.

Notes

I do not EVER use pumpkin pie mix, instead I use this homemade pumpkin puree or canned pumpkin puree. The difference that pumpkin pie mix has added sugars as well as spices. A puree is not sweeten with sugar or spices - you can control that in your recipes calling for pumpkin puree

Did you make this recipe?

Thank you for joining us at the Chez Us table. We truly love having you here.Have you made this recipe?  Please share what recipes you are enjoying from Chez Us. We would love to see and be able to share with our followers. Use the hashtag #chezuseats on your social media channels, then we can pull a chair up to your virtual table and share with our friends.