Fresh Pumpkin Puree Tutorial
Roasting and pureeing a pumpkin is really simple and won’t take you much time at all, but the flavor is far and beyond that of the canned variety. Better yet, an entire sugar pie pumpkin ranging from 3-5 pounds only costs $1.99 at Trader Joe’s (you’ll pay a bit more for organic) and you get about 32 oz of puree. A 15 oz can of puree will cost anywhere from $1.99-2.50.
What you’ll need
- 1 Sugar Pie Pumpkin
- Sharp Knife
- Spoon or Ice Cream Scoop
- Coconut Oil
- Parchment Paper
- Rimmed Baking Sheet
Process
- Preheat your oven to 350 degrees F
- Cut the pumpkin in half and scoop out the seeds and stringy flesh in the center
- Line a baking sheet with parchment paper or a Silpat
- Place the pumpkins cut side down and rub their skin lightly with coconut oil
- Pour enough water into the bottom of the cookie sheet to fill it about 1inch (but no more) up the sides of the pan
- Bake for 30-40 minutes until the skin has wrinkled and the pumpkin flesh is soft
- Once the pumpkin has cooled enough to handle, scoop out the flesh, discard the skin, and puree in a blender
- Place the puree in a fine mesh strainer and set it over a bowl in the fridge for an hour or two to let the excess water drip out
- Store the puree, covered, in the fridge for up to 5 days or freeze for 6 months
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Pumpkin Recipes Using Fresh Pumpkin Puree
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[...] because I packed a few cans of organic pumpkin puree (even though I really do prefer to make my own). I’m working on perfecting my pumpkin bread, pumpkin cookies with vanilla bean icing, and [...]
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[...] ½ teaspoon nutmeg ¼ teaspoon cardamom dash of sea salt 1/3 cup maple syrup (honey for SCD) ½ cup pumpkin puree 1 egg 1 teaspoon [...]
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[...] added ingredients in the pumpkin bread are 3/4 cup pumpkin puree, (I followed Danielle’s Tutorial to make my own!), 1 teaspoon cinnamon, and 1 teaspoon pumpkin pie [...]
This does look easy. Thanks for posting. Will have to give this a shot now that pumpkins are so cheap.
Fresh is the best. What a beautiful color!
Happy fall.
I’ve read over and over that canned pumpkin has far more fiber than fresh baked pumpkin! So I stick to organic canned pumpkin.
I just finished typing up a pumpkin puree post! Mine pretty much looks like yours. I really can’t figure out why I’ve never done this until now. Some things are just worth the little extra effort, especially this!
BEST POST EVAH!!! Happy Fall!!!!
oh pumpkin….how i love thee!!!
Do you suggest freezing extra over canning it? I bought a pretty big pumpkin so I know there will be a lot of extra…
I don’t know if either one is better than the other, freezing is just easier for me!
I was luckily enough to find a Cheese Pumpkin earlier in the season, now i can’t find them…
(
Excellent instructions followed up with oh so helpful and beautiful photos–sure helps to see it! This year I want to use a battery powered “flicker” light instead of a candle on Halloween so my pumpkin wont be ruined by wax and I can cook it the next day for pie
Pumpkins for art and then food (or compost etc.) is better than such a waste when people throw them in the trash ~ thanks!