Pumpkin Puree is very easy to make and is worth the small about of time spent in preparing it. I love that I know exactly what is in my pumpkin puree.
I was wandering around my favorite grocery store the other day and saw the sugar pumpkins on sale. I decided to pick one up and find something to make with it. In the meantime, I needed to figure out how to make pumpkin puree. Little did I know, it was SO EASY.
After making it, I was discussing it with Lucy and Jamie. Lucy said that she has made pumpkin puree many times. But she has done it in the microwave. I often forget about using the microwave. I can see why Lucy would use it when she was living in Texas. No need to heat your house up when the temps outside are still fairly high. But since it’s cooling off here, I don’t mind using the oven.
Pumpkin Puree can be frozen. I like to freeze it in 15 oz portions or in 1 cup portions. Most of the recipes I use pumpkin puree in call for these amounts. This can be used in any recipe that calls for pumpkin puree. We have Pumpkin Spice Latte Popsicles, Pumpkin Chocolate Chip Cookies, Pumpkin Cream Cheese Muffins, and Dark Chocolate Brownie Pumpkin Cheesecake that all use pumpkin puree.
A bonus with making your own Pumpkin Puree is that you can roast your own pumpkin seeds too. I’m working on a recipe for those.
The steps to making pumpkin puree are super simple.
- 1 sugar pie pumpkin
- Sheet pan
- Immersion blender, blender or food processor
- Preheat oven to 375. Line a sheet pan with foil.
- Remove stem from pumpkin
- Cut pumpkin in half and scoop out seeds and gunk.
- Place pumpkin cut side down on a sheet pan lined with foil.
- Bake pumpkin for 40 - 45 minutes. The skin will be a dark orange color.
- Remove from oven and remove skin of pumpkin.
- Blend the pumpkin with an immersion blender, blender or food processor.
- Allow to cool, then use, refrigerated or freeze for later use.
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Are you looking for recipes to use this pumpkin puree in?
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