November 30, 2021

GM Foods

Delicious Food And Cooking Tips

Find out how to Make Do-it-yourself Pumpkin Puree Recipe

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Pumpkin puree that’s do-it-yourself can’t be crushed! With its contemporary style and wonderful texture, after you have tried this you’ll by no means return! It’s excellent for all your fall recipes!

I like all issues do-it-yourself and this recipe is so enjoyable to make! Go forward and use it in these Mini Pumpkin Pies, this Pumpkin Spice Sheet Cake, and these wonderful Pumpkin Scones. They’re all SOO good!

Pumpkin puree in a bowl.

Pumpkin Puree

There’s at all times some confusion between pumpkin puree and pumpkin pie filling! Individuals suppose that you need to use them in the identical approach. However let me inform you what the distinction is! Pumpkin pie filling is a pre-made filling that’s already combined with spices and flavoring. You don’t need to use this in recipes as a result of then you can be doubling up on these components and it received’t style proper! Pumpkin puree is pure pumpkin. That is what you see in cans throughout at fall time and most pumpkin recipes name for this ingredient!

Are you aware how all the pumpkin recipes are so tender and moist once you eat them? That’s as a result of pumpkin puree has loads of water content material so it helps all the things retain that moisture! It’s extremely standard and could be exhausting to search out on the retailer in the course of the season. That’s why this do-it-yourself pumpkin puree recipe is ideal! All you want is a pumpkin. It doesn’t get a lot simpler than that! Plus, your youngsters will love serving to you clear out your pumpkin! Check out the puree in these Pumpkin Cream Cheese Muffins, Completely Excellent Pumpkin Bread, and naturally, this traditional tried and true Grandma’s Well-known Pumpkin Pie.

What Do I Have to Make Do-it-yourself Pumpkin Puree?

You want one factor… A pumpkin! Strive choosing out one that’s extra flavorful and used for recipes. They are going to be referred to as a “Sugar Pumpkin.” Simply ask for these sorts on the retailer or pumpkin patch and they are going to be in a position that will help you discover simply the precise one!

Let’s Make Some Puree!

Making do-it-yourself pumpkin puree is just not sophisticated and is definitely type of enjoyable to do! You simply must just remember to have put aside sufficient time to roast your pumpkin and you can be all set and able to go!

  1. Preheat and prep: Preheat the oven to 400° and line a baking sheet with parchment paper.
  2. Roast: Lower your pumpkin in half and scoop out the seeds. (Head to this recipe here to find out how to roast your seeds!) Place cut side down on the baking sheet and roast for 45-60 minutes until it can be easily poked with a fork.. Remove from the oven and allow the pumpkin to cool completely.
  3. Scoop and blend: Use a spoon to remove the softened flesh from the inside of the pumpkin and discard the skin. Press through a potato ricer or use a food processor to blend it up. If you are using a potato ricer you may have to scrape any fibrous pumpkin off the bottom and top of the plate before pressing more through.
  4. Put it in the fridge: Refrigerate pureed pumpkin in an airtight container or freeze in a freezer bag.
6 pictures showing steps on how to roast a pumpkin and scoop out the inside.

Tips for Homemade Pumpkin Puree

Pumpkin puree is easy to make and the taste cannot be beaten by any canned pumpkin! It stores well, so it’s a great item to make from scratch and store in the freezer for the next time a pumpkin craving hits.

  • What kind of pumpkin should I buy to make puree? This part is easy! A pumpkin called a “sugar pumpkin” will work the best for making pumpkin puree! If you use one of these pumpkins then it will help you get a nice thick consistency for your puree. Plus sugar pumpkins have the best flavor!
  • Troubleshooting hard pumpkin: If your pumpkin is fork tender but is still kind of hard when you try to press it through the potato ricer then you can fix that! Try putting the pumpkin in a microwave safe bowl and microwave it on the potato setting before trying to press it through the ricer again.
  • Watery puree: If your puree is watery or you choose to use a pumpkin variety that has a higher water content then you can simmer it on the stovetop. Do this over medium heat so then some of that water evaporates and the puree thickens. 

A close up of pumpkin puree on a spoon.

How to Store Leftovers

You can make this pumpkin puree ahead of time and store it for later! Do this and then you will always have some on hand for all of your fall recipes!

Refrigerator: Store your pumpkin puree in an airtight container and place it in your fridge. It will last about a week.

Freezer: If you want to make extra of this and store it all season then you can freeze it! Go ahead and place it in an airtight container or a large ziplock bag and label it with the date. It can last for up to 3 months! When you are ready to use it then defrost it in your fridge for a day or two.

Serves: 1

Calories354kcal (18%)Carbohydrates88g (29%)Protein14g (28%)Fat1g (2%)Saturated Fat1g (5%)Polyunsaturated Fat1gMonounsaturated Fat1gSodium14mg (1%)Potassium4624mg (132%)Fiber7g (28%)Sugar38g (42%)Vitamin A115777IU (2316%)Vitamin C122mg (148%)Calcium286mg (29%)Iron11mg (61%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Side Dish

Cuisine American

Keyword pumpkin puree

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