Pumpkin Puree from Scratch – Roasting Method

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  • 5 mPrep Time
  • 15 mCook Time
  • 25 mReady In
Print Recipe

Fresh pumpkin is tasty and much healthier than the canned alternative. It’s also fairly easy to make and you can free portions to use at a later date, making it a cost effective option for pumpkin puree.

Ingredients Needed:

  • Ingredients Needed:
  • Note:

Step by Step method

  • Step 1: Preheat oven

    Preheat the oven to 350 F.

  • Step 2: Cut and Clean the Pumpkin

    Start by cutting the pumpkin in half. Then use a metal spoon to scoop out all the seeds and pulp. Save the seeds for roasting! Once the pumpkin is clean, cut the pumpkin into smaller pieces. Place the pieces on a baking sheet.

  • Step 3: Bake Pumpkin Pieces

    Place the pumpkin pieces in the oven for about 1 hour. The skins and flesh of the pumpkin will be fairly soft when they are done.

  • Step 4: Remove Skins

    Remove the skins from the pumpkin pieces and set the flesh aside.

  • Step 5: Puree

    Now you’re ready to puree your pumpkin. I’m using a hand blender below, but you can use a food processor if you prefer. Puree until smooth.

  • Step 6: Strain

    You can start using your pumpkin puree right away, but if you are using it as a pie filling, I recommend straining the puree for a few hours. You can simply place it into a strainer and discard the juices.

  • Step 7: Use or Freeze

    Your puree is now ready to use. If you aren’t using it all, you can store it in freezer bags. Try to freeze it portions that are suitable for your recipes, so don’t have to thaw more than you need. To thaw, leave in refrigerator overnight.

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