Every fall millions of people run to the store to secure the season’s essentials – pumpkins! But, whether you bought too many pumpkins for Halloween or want to taste-test the different varieties of pumpkins, knowing how to use them is key. Cue this minimal and low-fuss homemade pumpkin puree recipe!
This method is the simplest way to hop on the pumpkin bandwagon as you only need three things: a pumpkin, water, and a baking sheet. Add this homemade pumpkin puree to baked goods, coffee, or savory dishes. It’s the perfect way to keep pumpkins from the trash while also enjoying what this season has to offer.
To make homemade pumpkin puree you'll need:
- Cooking pumpkin(s): I tend to use sugar pumpkins when making puree, otherwise known as pie pumpkins, because these make the perfect puree for baking but most pumpkins are edible.
- Water: You can skip this, but it keeps your pumpkin from not sticking to the baking sheet and keeps it moist while baking. If you want to omit it, cook your pumpkin skin-side down.
Notes:
Should you remove the pumpkin stem before baking?
You can leave the stem on while baking, but some pumpkin stems can be really hard to cut through. If that’s the case, don’t try to force it (because that’s how you can slice your hand!) and simply chop the top of the pumpkin.
How much water is needed to bake pumpkin?
The amount of water you may need can vary depending on the size or amount of pumpkins you’re baking. For one standard-sized sugar pumpkin, I always use 1 cup of water. If you notice the water has evaporated during baking, simply add more to keep it moist and stop it from burning while cooking.
How should you store pumpkin puree?
Store this puree in either the fridge or freezer in an airtight container. If storing in the fridge, make sure to use it up within a couple of days. If storing in the freezer, make sure you leave some room in your freezer-safe container for it to expand as it freezes and use up within a few months.
Pumpkin Puree
Ingredients
- 1 cooking pumpkin
- 1 c water
Instructions
- Preheat the oven to 425℉ (220℃).
- Wash the outside of the pumpkin making sure to rinse well.
- Cut the pumpkin in half lengthwise and remove the seeds.
- Place the pumpkin halves flesh side down on a baking sheet.
- Add the water to the baking sheet and bake for 30-45 minutes, depending on the size of your pumpkin. You'll know it's done when the pumpkin deepens in color, looks deflated, and can be pierced with a knife.
- Once fully cooked, remove from the oven and let cool completely.
- Remove the skin (this should just peel right off) then place the flesh in a food processor or blender and blend until smooth.
- Store in an airtight container or jar until ready to use.