Fresh purées are wonderful secret ingredients to delicious fall foods. This purée is as simple as pumpkin!
My family’s favorite pumpkin purée recipes are pumpkin oat bars and pumpkin spice muffins!! Stay tuned for recipes!
Got a fresh pumpkin? Purée it!
Ingredients
- 1 “Sugar pie” pumpkin
Directions
Step 1
Preheat oven to 350° Fahrenheit.
Step 2
Line baking sheet with parchment paper.
Step 3
Cut the stem off your pumpkin then cut your sugar pie pumpkin in half.
Step 4
Use a sharp spoon or ice cream scooper to scoop out all the seeds and guts. Save seeds to be roasted later.
Step 5
Place pumpkins inside down on the baking sheet. You want the steam to be trapped in the whole, which will help cook and soften the pumpkin.
Step 6
Place in oven for 18-20 minutes, until you can easily poke with a fork
Step 7
Pull out of oven and allow to cool for 10 minutes.
Step 8
You can either pull off the skin of the pumpkin with your fingers (my favorite method), or flip the pumpkin halves over and scoop out with a spoon.
Step 9
Place pumpkin insides in a blender or food processor and blend until smooth.
Step 10
If your pumpkin is too dry, you can add a little water, but it usually is not needed.
Enjoy in your favorite pumpkin recipes!!! Store leftover purée in an airtight container for up to 5 days in fridge or place in freezer bags and freeze up to 3 months.
Mama’s Notes
- Not all pumpkins are good for pies and purees, so make sure it is a pie pumpkin.
- Canned pumpkin puree has a constant moisture content while home made is going to vary because each pumpkin varies in moisture content. So, if you are making a cake, I would make sure to not add water when puréeing.
Want Another Set of Hands? Have kids.