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It ’s pumpkin season ! add up read how to make easy homemade pumpkin puree . It ’s simpleto do , and exponentially more fresh , flavorous , and nourishing than the canned hooey you ’d buy in the store . This post will show you how to make the most sweet , delicious , and suave homemade pumpkin puree possible . We ’ll also sing about how to freeze autumn pumpkin puree , and the legion ways you may utilize it .

This is one of my favorite ways topreservefresh pumpkin and other winter squash from the garden , and a expectant way toreduce wasteand give our un - carved Halloween pumpkins a second life history ! Make this now while pumpkin are in season to savour in all your favorite pumpkin recipes for many months to come .

A white ceramic bowl is full of fresh pumpkin puree. Two halves of roasted pumpkin are laid out around the bowl along with a few pumpkin seeds.

Note : This Emily Post was originally published in October 2020 .

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Seven freezer containers are full of blended squash, a few different types of butternut squash are surrounding the containers.

What is Pumpkin Puree?

You ’d think it would be pureed pumpkins , right ? But did you know that most can “ pumpkin vine ” puree from the store is ordinarily made with a combination ofother type of unvoiced winter squash , such as butternut squash ? ( And they often apply vapid underripe ones . )

Today , we ’re go to make homemade pumpkin puree using whole fresh pumpkins . It ’s morerich , heavyset , velvety , and flavorfulthan the stuff you ’ll get at the grocery store . That said , you’re able to also be the same formula to make butternut squash puree too . pay their exchangeable texture , spirit , and color , autumn pumpkin and butternut can be usedinterchangeablyin recipe .

Pumpkin puree vs pumpkin pie filling

There are two main types of canned pumpkin : pumpkin puree and pumpkin pie filling . Don’t confuse the two ! Pumpkin puree is just manifest Cucurbita pepo ( and/or squelch ) and is therefore more modest , earthy , and naturally semi - cherubic . It ’s quick to use in wide variety of sweet or savoury pumpkin formula .

On the other helping hand , pumpkin pie filling hasadded sugar and spices , so it has far more limited consumption than pumpkin puree . For instance , you would NOT want to unintentionally apply pumpkin Proto-Indo European filling in our roastedpumpkin chilirecipe .

What kind of pumpkins can I use to make pumpkin puree?

you’re able to make pumpkin puree using a blanket variety of fresh Cucurbita pepo or similar winter squash racquets . All pumpkin are technically eatable , though some are more sweet and flavorful than others .

Roasting vs Steaming Pumpkins for Puree

There are few dissimilar ways you’re able to moderate and prepare pumpkin before turn it into homemade pumpkin puree . Some formula call for steaming pumpkin vine on the stovetop , while others toss it into a crock pot orInstant Pot . All those methods work out ! Yet we choose toroastour pumpkin vine in the oven instead . By roasting food at 400 ° farad or high , a magical little thing calledcaramelizationhappens .

When food is exhibit to high temperatures and begin to lightly brown , an oxidative reaction occur that transforms the vegetative , gross , or even slightly caustic look into increasinglysweet , bats , and toast caramel notesinstead . The result is a wonderfully naturally - edulcorate homemade pumpkin puree .

Supplies Needed

Instructions

1) Cut and Clean

During homework , preheat the oven to400 ° atomic number 9 .

Wash your autumn pumpkin of option and carefully cut them inhalf . Use a large metal spoon or other firm utensil to scrape out the stringy guts and seeds . I highly recommend tosave the seedsto roast later for a luscious , healthy snack ! Check out ourCrunchy Roasted Pumpkin Seeds formula .

Finally , sprinkle a light jot ofsaltover the exposed pumpkin flesh .

Two sugar pie pumpkins are sitting on a dark wooden table while a part of another is partially visible off to the right. There are various green houseplants in the background including two monsteras and a snake plant.

2) Pan and Poke

lay the pumpkin halvesface down(skin side up ) on a baking rag lined with parchment newspaper . proceed them face down ambush in steam , help the pumpkins keep moisture , wangle faster , and peel more easily .

Next , use a incisive knife topokethe back skin side of each pumpkin in a few places . The small snatch allows the steam to get in between the flesh and skin , and have peeling them after ridicule an inviolable breeze ! Plus , if you do it like my silly husband does ( two slits for heart and another for the oral fissure ) , it makes them look like creepy littleshrunken Cucurbita pepo head . Kids love it , and I do too .

3) Oven Roast

Next , roast the pumpkins on400 ° F for some 45 to 50 transactions , until they are very tender when poke with a branching or knife . Rotate trays midway through to promote even cook . large pumpkins may take a bit longer . Remember , a little browning is really a good thing!Once the flesh is soft and the skins are purse , slay the pumpkins from the oven . If sentence allows , let them sit tocoola bit so you’re able to safely handle them before go forward to the next step .

4) Scoop and Blend

Now it ’s clock time to come apart the pumpkin flesh from the skins . By this sentence , the pelt should flake right-hand offthe flesh ! If needed , use a spoonful to trump the cooked pumpkin out . last , use ablenderorfood processorto turn the soft pumpkin flesh into homemade pumpkin puree . meld until smooth . So slowly , right ? !

Storage and Shelf Life

Store homemade pumpkin puree in an atmosphere - tight container with a palpebra and refrigerate at all times . Pumpkin puree will stay good in the fridge for aboutone week . Discard if mold or off smack develop .

Freezing Pumpkin Puree

To preserve and freeze Cucurbita pepo puree , begin by putting it insideair tight freezer - secure containers – such as ziplock bags orthese durable , reusable BPA - free freezer containers . We like to divvy ours up into light - to - useportions , such as in 2 cup or 16 - ounce container .

you’re able to also freeze pumpkin puree inwide sassing glass jars , such as half - dry pint or dry pint jars . even mouth glass jolt with curved “ shoulders ” are not deep freezer dependable and are prostrate to cracking .

satiate your chosen containers jolly full . The less empty air blank , the less likelihood of freezer burn ! However , be trusted to leave at least a half - inch emptyhead roomon top to allow for elaboration as it freeze .

A variety of winter squash are displayed, showing a wide range in size, shape, and color between them.

Pumpkin puree persist good forup to a yearin the freezer , though the texture and quality will be dear if used within a few month .

Defrostin the fridge a day or two before you want to use it , or place in a bowl of warm water supply for a dyad hours immediately prior to use .

Ways to Use Homemade Pumpkin Puree

Homemade Cucurbita pepo puree can add a welcome boost of nutrients , mildly sweet flavor , and color to a number of meals .

Is pumpkin puree healthy (good for you)?

Yes , it sure as shooting is ! Pumpkin puree is low in adipose tissue and kilocalorie , but tamp a punch of nutrient – includingfiber , vitamin , mineral , and tons of antioxidants . In fact , a cup of pumpkin puree provides more fibre than you ’d get exhaust two slices of whole - grain bread . Ample roughage in a meal is good for digestive wellness and also leaves you feeling more satiate longer .

Pumpkin puree is particularly high-pitched in Vitamin A , along with noteworthy levels of vitamin degree centigrade , vitamin E , vitamin grand , and many B vitamins . It ’s in high spirits levels ofbeta caroteneoffer aegis against Cancer the Crab , heart disease and degenerative diseases ! Just likepumpkin seeds , pumpkin soma also contains a plethora of wellness - promoting minerals including iron , magnesium , Mn , potassium , and copper .

Easy as pie! Actually, way easier.

As you may see , making homemade pumpkin puree could n’t be more well-off . I hope you cull up a few helpful tips in this tutorial . Please feel barren to ask questions and leave a review below ! We desire you have a fab fall and pumpkin time of year .

Do n’t miss these connect recipes :

How to Make Homemade Pumpkin Puree (and Freeze It)

Equipment

Ingredients

A close up image of one of the roasted sugar pie pumpkins skin side. There are three slits made in the pumpkin skin that resemble that of two eyes and a mouth, the slits allow for the flesh to be easily separated from the skin.

A white ceramic bowl full of cleaned pumpkin seeds is surrounded by six halves of sugar pie pumpkins.

six halves of sugar pie pumpkins lay flesh side down on a baking sheet lined with parchment paper.

Sugar pie pumpkins after they have been roasted, their skin as bubbled, slightly shrunk, and has turned more brown in color. Roasting pumpkins makes great homemade pumpkin puree.

DeannaCat is holding one of the roasted sugar pie pumpkin halves. She is illustrating how xthe flesh pulls away from the skin very easily. The pumpkin flesh if bright orange with hints of brown from being roasted which adds to the flavor of homemade pumpkin puree. The remainder of the pumpkins lie below along with an empty blender.

DeannaCat is holding an empty pumpkin skin after the flesh has be easily removed. Te remainder of the pumpkins lie below along with a blender that is partially full of pumpkin flesh.

Looking into the top of a vitamix blender full of chunky cooked pumpkin flesh, before blending.

Looking into the top of a vitamix blender. The homemade pumpkin puree is bright orange in color and is very smooth and silky.

A hand is holding a pint mason jar full of homemade pumpkin puree. It is vibrant orangish yellow in color, in the background there are two more pints of the pumpkin puree along with a few pumpkin seeds scattered about.

A bowl of three bean pumpkin chili is in a white ceramic bowl garnished with slices of avocado and a sprig of cilantro. Outside of the bowl there are two halves of a roasted sugar pie pumpkin flanking the bowl along with half a loaf or sourdough bread, two slices of sourdough bread as well as half an avocado. Use homemade pumpkin puree in your next batch of chili!

A close up of two slices of sweet bread on a small plate. The bread is slightly orange in color, sourdough pumpkin spice bread. The plate is resting on a cooling rack, and the cut loaf of pumpkin bread is blurry in the background with crumbs scattered around.

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