Here’s an easy method for showing How to Make Pumpkin Puree from fresh sugar pie pumpkins!
Pumpkin Puree:
It’s so nice in the fall months when you have access to sugar pie pumpkins to make your own homemade pumpkin puree. Homemade is 100% better than canned. Yes, canned is convenient, and I use that too. But when you have the time to make it homemade, you’ll be so happy with how it turns out. The best part is that it’s pretty easy to do, and you can make a bunch of it at a time to freeze for all of your pumpkin recipes.
🛒Ingredients needed:
- sugar pie pumpkins
- water
✏️How to make Pumpkin Puree:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
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Cut a thin layer off the top and bottom of your pumpkin. Then cut the pumpkin in half, scoop out the seeds and pulp and strings and discard.
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Cut the pumpkin into small 1 to 2-inch chunks. Then trim off the outer skin and discard.
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Fill a stockpot with 1-inch of water. Place the peeled pumpkin chunks in the stockpot (fill the pumpkin up as much as you want). Cover and cook for approximately 30 minutes (or until soft) on medium-heat.
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Pour the cooked pumpkin and water into a large mixing bowl, and mash. It’s easiest to use a blender or a food processor, if you have one. Use short bursts to puree so you don’t liquefy it (you want it to be kind of chunky).
★How to Store:
Use the pumpkin puree right away, or you can keep it stored in an airtight container in your refrigerator for up to one week. Or, you can freeze it in 1 cup containers. Or place 1 cup of pumpkin in a freezer zip baggie (label it with the date too). Pumpkin puree can be frozen for up to one year.
➡️Recipe Tips:
- Be sure to use the small sugar pie pumpkins. Those are the pumpkins that are for cooking. You will not want to eat your trick-or-treat pumpkins!
- Just use a small, sharp knife to get rid of the skin on the pumpkin chunks. A potato peeler is too tough to use on a pumpkin.
- Make sure you cook the pumpkin until it’s really soft. That will make the best pumpkin puree!
- A food processor will give you the best outcome for making pumpkin puree. You definitely don’t want chunks of pumpkin still left in your puree.
✔️What to do with Pumpkin Puree:
- You can certainly use homemade pumpkin puree to make any kind of pumpkin pie.
- Bake pumpkin bread and pumpkin muffins.
- Bake pumpkin cake, pumpkin cheesecake, pumpkin bars and all other pumpkin desserts.
- Make a pumpkin spice latte.
- Add it to chili.
- Add it to a smoothie.
- Stir it into oatmeal.
- Make pancakes, donuts or waffles.
- Add it to macaroni and cheese.
❤️Why I love this recipe:
- It’s worth the extra effort to make it homemade. It’s so much better than canned!
- Pumpkin is good for you.
- I love that you can freeze the puree for up to one year. This means you can make pumpkin things all year long!
Pumpkin Pie Recipes:
- Maple Pumpkin Pie
- Pumpkin Pie with Toffee Walnut Topping
- Bourbon Pumpkin Pie
- Pumpkin Slab Pie
- Pumpkin Peanut Butter Pie
Pumpkin Puree
Here's an easy method for making pumpkin puree from fresh pumpkins!
Ingredients
- 1 or 2 sugar pie pumpkins (depending on size)
- water
Instructions
- Cut a thin layer off the top and bottom of your pumpkin. Then cut the pumpkin in half, scoop out the seeds and pulp and strings and discard.
- Cut the pumpkin into small 1 to 2-inch chunks. Then trim off the outer skin and discard.
- Fill a stockpot with 1-inch of water. Place the peeled pumpkin chunks in the stockpot (fill the pumpkin up as much as you want). Cover and cook for approximately 30 minutes (or until soft) on medium-heat.
- Pour the cooked pumpkin and water into a large mixing bowl, and mash. It's easiest to use a blender or a food processor, if you have one. Use short bursts to puree so you don't liquefy it (you want it to be kind of chunky).
- Use the pumpkin right away, or freeze it in 1 cup containers.
