Get the Recipe: Homemade Pumpkin Puree (from Pie Pumpkins)
You'll be surprised at how easy it is to make homemade pumpkin puree from pie pumpkins. Perfect to use for pumpkin bakes or savoury pumpkin dishes.
Ingredients
- 2 pie pumpkins
Equipment
- Cheesecloth for draining
Instructions
- Preheat oven to 400F (non-convection setting). Line a large baking sheet with aluminum foil and set aside.
- Cut the pie pumpkins in half across the equator. Scoop out the pulp and seed. Discard or save the seeds for roasting later. Place the pumpkin onto the prepared baking sheet cut side down. No need to remove any stems from the pumpkins.
- Roast the pumpkins in the preheated oven for about 1 hour, or until the pumpkin flesh is very soft and the outside of the pumpkins are browned.
- Remove from the oven and flip the pumpkin pieces over to cool for about 5 minutes. Use a spoon to scoop the roasted pumpkin flesh from the pumpkin, leaving the skin behind.
- Place the pumpkin puree into a food processor or blender. *If using a blender, allow the pumpkin to cool further, to prevent steam build-up in the blender when processing. Process the pumpkin until smooth.
- Remove the pumpkin to a tripled-up cheesecloth lined bowl or colander. Grab the edges of the cheesecloth and bring them up together at the top. Tie a knot in the cheesecloth.
- Use the knot to hang the pumpkin in the cheesecloth from an upper-cupboard knob or handle. Place a large bowl on the counter underneath. Allow to hand and drain for about 3 hours, squeezing the bag every once in a while to keep the liquid moving. Allow to drain until little or no moisture streams out when the bag is squeezed.
- Remove the pumpkin to a storage container(s) and refrigerate for up to 4 days or freeze for up to 4 months. It is handy to measure out the pumpkin puree into 1-cup portions before freezing to avoid having to thaw it all just to get a bit.
Notes
2 average pie pumpkins will yield about 2 cups of pumpkin puree, give or take.
If you don't have cheesecloth available, a very fine-mesh strainer may work. You can also use an old, clean pillow case or a large coffee filter.
Be sure to read the notes above this recipe card for more tips on making this recipe. You'll also find step-by-step photos that you might find helpful.
Serving: 1g, Calories: 83kcal, Carbohydrates: 20g, Protein: 3g, Fat: 1g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.04g, Monounsaturated Fat: 0.1g, Sodium: 12mg, Potassium: 505mg, Fiber: 7g, Sugar: 8g, Vitamin A: 38129IU, Vitamin C: 10mg, Calcium: 64mg, Iron: 3mg
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