Pumpkin Puree
This easy homemade pumpkin puree is fresh, naturally sweet, and versatile. Perfect for pies, soups, breads, and baby food, it’s a healthier alternative to canned pumpkin with a richer flavor and smoother texture.
Ingredients
- Sugar Pumpkin Pie Pumpkin – naturally sweet, creamy flesh perfect for puree
- Water – for steaming or roasting the pumpkin until tender
- Oliv
Instructions
- Preheat oven to 375°F (190°C).
- Wash and slice pumpkin in half, removing seeds and stringy pulp.
- Place halves cut side down on a lined baking sheet.
- Roast for 40–50 minutes, or until the flesh is fork-tender.
- Allow to cool slightly, then scoop flesh into a blender or food processor.
- Blend until smooth, adjusting texture by adding a little water if needed.
- Use immediately or store for later.
Notes
Use sugar or pie pumpkins for the best flavor and texture.
Roasting enhances natural sweetness, while steaming produces a lighter flavor.
For a thicker puree, strain through cheesecloth before using.