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How to Make Homemade Pumpkin Puree – It’s Simple and Easy!

December 5, 2013

1 Comment

5 from 1 vote

Making your own pumpkin puree is a simple and easy process that can really improve the flavor of any pumpkin recipe. Plus, you can freeze the pumpkin puree  so you can do a large batch all at once then have fresh pumpkin puree on hand anytime you need it for cooking or baking!  I suggest freezing the puree in 1 cup amounts. The recipe below uses 1 small sugar pumpkin, which gave me about 1 to 1 ½ cups of delicious homemade pumpkin puree.

 

Start by picking a sugar pumpkin that is heavy for its size.

How to Make Homemade Pumpkin Puree - 2Teaspoons Tap any photo to Pin

 

Using a very sharp knife, chop off the top of the pumpkin and then cut the pumpkin in half.

 

How to Make Homemade Pumpkin Puree - 2Teaspoons

 

Scrap out all the seeds and set aside.  These can be really delicious roasted on a low oven with salt, pepper, and spices of your choosing!

 

How to Make Homemade Pumpkin Puree - 2Teaspoons

 

Cut pumpkin into uniform sized pieces.

 

How to Make Homemade Pumpkin Puree - 2Teaspoons

 

Place on a baking sheet skin side up and bake in a 350 degree oven until soft, about 45-55 minutes.

 

How to Make Homemade Pumpkin Puree - 2Teaspoons

 

Once pumpkin pieces are cool enough to touch, use fingers or a flat knife to peel skin off.  Puree pieces in a food processor or a good blender.  The pumpkin puree can be used immediately or frozen in 1 cup amounts!  Happy baking 🙂

Healthy Pumpkin Muffins with Cream Cheese Frosting

 

How to Make Homemade Pumpkin Puree - 2Teaspoons

 

 


How to Make Homemade Pumpkin Puree – It’s Simple and Easy!

5 from 1 vote
Easy, delicious homemade pumpkin puree
Servings 1 -1.5 cups
Author 2Teaspoons

Ingredients

  • 1 sugar pumpkin

Instructions

  1. Preheat oven to 350 degrees.
  2. Chop off the top of the pumpkin then cut the pumpkin in half. Scrap out all the seeds and set aside. Cut pumpkin into small, uniform sized pieces and arrange in a single layer skin side up on a baking sheet. Bake in oven until soft, about 45-55 minutes.
  3. Once pumpkin pieces are cool enough to touch, peel skin off with your fingers or a flat knife. Place in a food processor or good blender and blend until smooth.
  4. Use immediately or freeze for future cooking :-).
  5. <br>I suggest freezing in 1-cup increments.

 


join the conversation


  1. Avatar for chris

    chris


    This is a great how-to — thanks!


Hi! I'm Karen, the recipe creator, photographer, and food fanatic here at 2Teaspoons. I love delicious food and I love sharing it with great people like you. Welcome to my dinner table, pull up a chair! Read More… →



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