Once you learn how easy it is to make your own homemade pumpkin puree, you may never go back to the canned stuff again!
Kitchen how-to’s are BACK, guys! We took a brief hiatus for a little while, but after the first few months of culinary school, I’ve seriously got SO many awesome kitchen tips built up that I can’t wait to show you!
So let’s talk pumpkin puree and the fact that HOMEMADE pumpkin puree is pretty much my new favorite thing on the planet.
I’m clearly exploring my domestic side lately…homemade coffee products and now the beautiful completely-from-scratch orange stuff.
It was only a matter of time. 😉
Shall we walk through the pumpkin puree process? It’s so, SO simple, guys!
First off, grab your pie pumpkin. A nice, medium-sized one is what we’re looking for, since this will be the easiest to cut and will roast quicker too.
Cut the stem off the pumpkin, and then cut the whole thing in half.
Next, scoop out the seeds and all the fleshy pumpkin “guts” as I like to call them. Whatever you do though, DON’T throw out those seeds! Save ’em to make roasted pumpkin seeds for midnight snacking. 😉
Once the pumpkin insides are clean, cut each half in half so that you have 4 pieces all together. Now, rub a little bit of olive oil on each piece and place them cut side-down in a baking pan.
Time for roasting! Roast the pumpkin at 350°F 45-50 minutes or until the pumpkin is very fork-tender—this means, that a fork should easily slide in and out of the pumpkin. We want the pumpkin very soft so we have a smooth puree!
Once the pumpkin is cool enough to handle, you should be able to peel the skin right off and then the pumpkin insides get thrown right in the blender with a few tablespoons of water. (just enough so the blender will break the pumpkin down)
Vrooom, vrooom it a few times and that’s it! Homemade pumpkin puree in under an hour. You can use it right away, store it in the fridge up to a week, or bigger batches can be kept great in the freezer up to 3 months!
Don’t be alarmed at how, well…orange-y your pumpkin puree will look. Remember, that we’re making the fresh of the fresh, and fresh pumpkin puree is gonna be bright and pretty!
I mean, as if that’s not the most gorgeously appetizing orange color you’ve ever seen in your life?? Who needs the dingy orange canned stuff anymore? So over it since I’m clearly a pumpkin snob now.
Please excuse me while I go buy my grocery store out of the remainder of pie pumpkins now.
Whew, are we all pumpkin-ed out after that exhaustive post? I hope not, because coming your way tomorrow…is literally the BEST way I can think of to use that perfect freshly-made pumpkin puree. 😀
- 1 medium pie pumpkin
- 1 tablespoon olive oil
- 2-3 tablespoons water
- Cut the stem off pumpkin. Cut pumpkin half and scoop out the inside flesh and seeds (save seeds for another use!) Cut pumpkin into quarters and rub each piece with olive oil. Place quarters cut side-down in a greased baking pan.
- Roast pumpkin at 350F 45-50 minutes or until very fork-tender. Once pumpkin is cool enough to handle, peel the skin off and discard. Place pumpkin in a blender and add water. Blend pumpkin on high speed until completely smooth and pureed.
- Allow pumpkin puree to cool slightly before transferring to an airtight container to refrigerate.
If you make this recipe, be sure to tag your photo #wholeandheavenlyoven on Instagram. And follow me so we can be friends! ♥