Once you have tried this easy pumpkin puree recipe you will never buy the canned store-bought version again
It is officially October, that time of the year when there is always some pumpkin roasting in the oven or waiting for me in the fridge to be added to some fall deliciousness. I don't know about you, but I feel this time of the year every recipe tastes better with a bit of pumpkin and creativity has no limits.
Advantages of making the pumpkin puree yourself
- Freshness: homemade version is fresher and retains more nutrients than canned alternatives
- Control: you can control the cooking process, ensuring minimal nutrient loss and flavor, adjusting sweetness and spices
- No additives: you avoid additives and preservatives commonly found in canned products
- Higher fiber: homemade puree often has more fiber, beneficial for digestion
- Sensory delight: the aroma of roasting and pureeing fresh pumpkins fills your kitchen with an incredible, cozy scent, making your home feel like a warm fall heaven
- Flexibility: you can experiment with different pumpkin varieties, opening up a world of pumpkin possibilities that store bought puree can't provide
- Budget-friendly: last but not least making your own pumpkin puree is in general more affordable than canned one making it a budget-friendly choice for your fall pumpkin themed creations
How to make it
- Preheat the oven to 180 °C (356 °F)
- Cut the pumpkin in half, remove the seeds
- Coat the inside with allspice
- Transfer the pumpkin to the baking tray with the cut side down
- Pierce the skin with a fork four or five times to allow the steam to escape
- Bake for approximately 50 minutes or until tender and you can easily pierce it with the fork
- Remove from the oven and let it cool 15 minutes
- Scope out the pulp or keep the skin and puree it using a food processor
- Transfer the golden puree into a glass container and store it in the fridge up to one week
- Add it to smoothies, soups, pies, or any other delicious recipes that call for pumpkin puree.
- Enjoy!
Notes
I like to use Hokkaido pumpkin for making my pumpkin puree for several reasons:
- Flavor: Hokkaido pumpkin has a rich, sweet, and nutty flavor, which adds more depth to my recipies
- Texture: Hokkaido pumpkin has a smooth, creamy texture when cooked, ideal for making velvety puree without the need for excessive processing. Moreover, unlike some other pumpkins, Hokkaido pumpkin has a thin, edible skin helping you preserve the fiber
- Color: I mean look at this gorgeous vibrant orange color, now imagine this enhancing the color of your fall creations
- Versatility: Hokkaido pumpkin can be used in a wide variety of sweet and savory dishes, from soups, curry, and pasta to pies, muffins, or tarts.
Questions about making pumpkin puree
Look for sugar or pie pumpkins, Hokkaido pumpkins, or butternut squash. These have smoother, sweeter flesh ideal for puree
For most pumpkins, it's best to remove the skin, but with Hokkaido pumpkin, you can leave the skin on, as it's edible and blends smoothly
Roasting or steaming are popular methods. Roasting enhances flavor.
Store it in airtight containers in the fridge for up to a week or freeze it for several months but don't forget to label and date the containers.
Cinnamon, nutmeg, cloves and ginger
You can make pumpkin smoothies, (link to my favorite pumpkin smoothie recipe here ), pancakes, muffins, or even use it as a base for creamy sauces and dressings
A food processor or blender are helpful, but you can also use a potato smasher
Favorite ways to enjoy the pumpkin puree
Easy pumpkin puree from scratch
Equipment
- 1 Food processor
Ingredients
- 1 piece Hokkaido Pumpkin medium size
- 1 teaspoon allspice ground
Instructions
- Preheat the oven to 180 °C (356 °F)
- Cut the pumpkin in half, remove the seeds
- Coat the inside with allspice
- Transfer the pumpkin to the baking tray with the cut side down
- Pierce the skin with a fork four or five times to allow the steam to escape
- Bake for approximately 50 minutes or until tender and you can easily pierce it with the fork
- Remove from the oven and let it cool 15 minutes
- Scope out and puree the pulp using a food processor. For extra fiber, I recommend pureeing the pumpkin including the skin. Hokkaido pumpkin has a very thin skin that is edible and blends in a creamy puree
- Transfer the golden puree into a glass container and store it in the fridge up to one week
- Add it to smoothies, soups, pies, or any other delicious recipes that call for pumpkin puree.
- Enjoy!
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