With October now in full swing, it is so difficult not to give in to some “pumpkin love” lol. If you are a foodie who loves cooking and baking you will most certainly eat or make a dish containing this gorgeous veg. It’s simply unavoidable! My little guide to Easy Homemade Pumpkin Puree should get you on your way to fabulous autumnal bakes.
I do cook with pumpkin a lot around this time of year although at other times I tend to use widely available butternut squash instead. Having said that, I also keep a little stash of pureed pumpkin in the freezer for times when we fancy a lovely pumpkin treat outside of the season.
Pumpkin Puree is really easy to make as the title of this post “Easy Homemade Pumpkin Puree” suggests 😉 . It is worth a bit of time it takes especially if (like me) you struggle getting your hands on the tinned stuff or prefer not to. Personally, I think it tastes better too. There are, however, few details that are worth bearing in mind before you embark on making your own puree.
Easy Homemade Pumpkin Puree Tips!
- Choose your pumpkin carefully. Large, carving pumpkins are not really suitable. Go for small(ish) standard cooking pumpkin (no bigger than 2 kg) or venture into the world of different varieties of smaller pumpkins (there are so many lovely and colourful varieties).
- Roasting is my preferred way of making pumpkin puree as roasted pumpkin retains less moisture. There is no oil required for roasting, simply cut cleaned pumpkin into chunks, place on a baking tray and pop in the oven. Roast at 180C for approx 40 min, until your pumpkin is fork-tender.
- Don’t be tempted to peel the skin off before roasting. It will be super easy afterwards (you won’t even need a knife) 🙂
- Save those seeds!!! All they need is a little wash and they are fantastic roasted! Try my Smoked Paprika Roasted Pumpkin Seeds.
- If your puree is really dry, add a drop of water (you DO want some moisture).
- If it is too watery simply put it in a bowl and let it sit for few minutes. The excess water should separate from the puree itself and you should be able to just pour it off. It is a bit tricky as puree itself will want to follow the water 😉 but I find it easier than draining it on the sieve with some muslin cloth (that’s another way to do it).
Storing or freezing!
- Store your pumpkin puree in the glass jar in the fridge and use within 5 days otherwise it is better to freeze it.
- Freeze in plastic bags with the seal (I love the ones from famous Swedish furniture store) 😉 Make sure you fold the sides of the bags to prevent the seal from getting covered in puree. Get as much air out as possible before sealing. You can also flatten your bags for easier storage.
- I tend to put roughly 1 cup of puree (220-240g) per bag. It’s easy to remember plus that’s usually the amount I need and can be easily doubled.
- Frozen puree will easily last in the freezer for several months. Defrost overnight in the fridge or in the microwave.
- The pumpkin I used here was just under 2kg and it yielded 870g of puree (4 portions). The puree wasn’t too dry or too wet this time.
If you are wondering what to make with such a lovely glut of orange deliciousness, then let me tempt you with this Pumpkin & Plum Conserve Steamed Pudding It requires a little patience but boy is it good! If you are after something less time consuming than make sure to check out these Pumpkin & Cinnamon Muffins with Plum Jam
Below you will find some more fabulous recipes by my fellow bloggers which all use pumpkin puree! 🙂
Pumpkin Chocolate Chip Scones by Lucy at Baking Queen 74.
Butternut Squash Cheese Straws by Mandy at Sneaky Veg
Spiced Pumpkin Cookies for Halloween by Corina at Searching for Spice
Pumpkin Cake Bars by Cat at Curly’s Cooking
Dairy Free Pumpkin Brownies by Monika at Everyday Healthy Recipes
Pumpkin Pie Cheesecake (No Bake) by Kat at The Baking Explorer
Pin For Later!
I’m sharing my Easy Homemade Pumpkin Puree with the following pages:
Brilliant Blog Posts hosted by Vicki at Honest Mum Blog
Recipe of the Week hosted by Emily at A Mummy Too