Homemade Pumpkin Puree

Pumpkin puree is so easy to make at home and tastes so delicious without any additives - just pumpkin! Many recipes call for canned pumpkin which isn’t easily available in Australia, so make your own to include in any recipe that calls for canned pumpkin puree.

Course Condiments

Cuisine American

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings cups

Calories 93kcal

Author Sally

Equipment

Ingredients

1 whole pumpkin choose a small to medium pumpkin for ease

Instructions

Preheat the oven to 180°C (350°F) and line a large baking tray with baking paper.
Using a large kitchen knife, carefully insert the blade into the top of the pumpkin, near the stem. Work the knife downwards along one side of the pumpkin until you reach the bottom. Turn the pumpkin around and repeat on the other side, making two cuts that meet at the base. Use your hands to pull the pumpkin apart into two halves and snap off the stem. If your pumpkin is large, cut the halves into quarters to make them more manageable.
Use a spoon to scoop out all seeds and the stringy membrane from the centre of the pumpkin.
Place the pumpkin pieces skin side up on a large baking tray. Roast in the preheated oven for approximately 1 hour, depending on the size of your pumpkin. Check for doneness by inserting a fork – the flesh should be very soft.
Once cooked, remove the tray from the oven and allow the pumpkin to cool until you can comfortably handle it without burning your fingers.
Once cool, peel the skin off the pumpkin pieces. Place the soft orange flesh into a food processor and blend until smooth.
If the purée seems watery, place it in a cheesecloth or sieve over a bowl to allow excess water to drain. This step is optional and may not be necessary.
Store the pumpkin puree in an airtight container in the fridge for up to a week or freeze for longer storage.

Notes

Cooking time: depending on the size of your pumpkin pieces, cooking time may vary from 45 minutes to 1 ½ hours. My quartered, 4 kg pumpkin took 1 hour and 20 minutes. Check for doneness by inserting a fork into the flesh - when it’s very tender, it’s ready.

Yield: This recipe makes a big batch as one 4 kg Kent pumpkin will yield 10 ¼ cups of pumpkin puree which is the equivalent of 6 cans of pumpkin puree. You can use a smaller pumpkin or just a portion of a pumpkin to make a smaller amount, but the method remains the same.

Nutrition