Easy Homemade Pumpkin Puree
Make your own homemade pumpkin puree for all your favorite recipes like pumpkin pie, muffins, and other fall treats. Fresh and full of flavor, it’s much better than canned pumpkin.
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INGREDIENTS
- Baking pumpkin or red kuri squash choose the squash you prefer, see note above.
- As a guide, two small pumpkins yield about 550 g of drained puree.
PREPARATION
- Preheat the oven to 200°C.
- Wash and dry the squash. On a chopping board, remove the stalk, then cut it in half using a large chef’s knife. Start by cutting halfway down through the stalk, then repeat on the opposite side to finish the cut. Using your hand or a tablespoon, remove the seeds.
- Note: You can wash the pumpkin seeds, dry them, and roast them in the oven or in the air fryer at 165°C (329°F).
- Place each squash half on a parchment-lined baking sheet, cut side down.
- Bake for about 50 minutes. Check for doneness with the tip of a knife. It should slide in easily and the flesh should be very tender.
- Take the squash out of the oven, peel it, and scoop out all the flesh. Cut it into chunks.
- Place the chunks in a blender or food processor and blend until completely smooth.
- Pour the puree through a very fine mesh sieve set over a bowl and let it drain until all excess liquid is gone. You can also use cheesecloth: place the puree inside and gently press to remove any remaining moisture.
- If the puree is still too watery, transfer it to a saucepan and heat over medium heat, stirring constantly to prevent sticking, until the excess water has evaporated and you achieve the desired texture.
- You can use it immediately in any recipe of your choice, or place it in an airtight container to store in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months or longer, as I explain above.