Ditch the canned pumpkin puree and embrace this homemade pumpkin puree instead. It’s easier than you might think!
First of all, I apologize for disappearing for a few days! I’ve been busy adding some new pages to the blog, and I now have a shop page featuring my favourite kitchen tools, pantry items, zero waste essentials, cookbooks, and more, as well as an Ottawa Plant-Based Dining Guide! I am still adding to both, but I did want to let you know that they are up and running in case you want to check them out. 🙂
I’m going to be completely honest here: it was not until this fall that I began making pumpkin puree from scratch. It was one of those things that I always had good intentions about, but somehow the season would pass me by before I got around to actually doing it.
Had I known just how easy it is to make pumpkin puree from scratch, I would have made a habit of doing it years ago!
how to make pumpkin puree
Homemade pumpkin puree happens in just a handful of easy steps.
Step 1: Slice a small/medium-sized pumpkin in half, and remove the tough stem.
Step 2: Scoop out the seeds and flesh. You can either rinse and roast these seeds afterwards, or discard them.
Step 3: Lightly brush the flesh with melted coconut oil.
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Step 4: Roast face-down until soft. Let it cool.
Step 5: Scoop out the flesh into a food processor.
Step 6: Blend until ultra smooth.
Step 7: Transfer into an airtight container and refrigerate for up to a week!
Given the number of pumpkin recipes I’ve been creating this fall, this homemade pumpkin puree has been a real cost and waste saver. Even though cans are recyclable, and I buy the BPA-free, organic canned pumpkin, it’s better for the earth not to produce any waste at all when possible. 🙂
I hope this step-by-step recipe is useful for you! I’ll be back tomorrow with a pumpkin alfredo sauce recipe that puts this pumpkin puree to excellent use. And stay tuned in the coming weeks, as I’ll be sharing even more pumpkin recipes, like pumpkin alfredo rice, pumpkin spice caramel sauce, and, most exciting of all, pumpkin spice almond butter brownies!!! (#welcometodroolcity)
If you make this homemade pumpkin puree, comment below and let us know your favourite uses for it. And tag a photo @upbeet.kitchen and #upbeetkitchen on Instagram. I love seeing your recreations of my recipes. 🙂
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Homemade Pumpkin Puree
- Total Time: 42 minutes
- Yield: Varies depending on pumpkin size
Description
Homemade pumpkin puree is easier than you might think. Here are step-by-step instructions for pumpkin puree that is way better than store-bought.
Ingredients
- 1 organic sugar pumpkin (small/medium- not the kind you buy for Halloween!)
- Melted virgin coconut oil, for brushing on the flesh
Instructions
- Preheat the oven to 375 degrees F and get out a baking sheet.
- Wash and dry the pumpkin. Slice it in half lengthwise and carefully remove the stem.
- Scoop out the seeds. Either rinse them and reserve them for roasting later, or discard them.
- Lightly brush a small amount (about 1 teaspoon) of melted coconut oil over the orange flesh of each pumpkin half.
- Place face-down on the baking sheet and roast for 30-40 minutes, or until the skin is blistered and the flesh of the pumpkin is fork-tender. Remove from the oven.
- Turn the pumpkin over so that the flesh is facing up: this will help it cool faster.
- Once the pumpkin has cooled completely, scoop out the flesh and place it in a food processor.
- Process until ultra smooth.
- Transfer to an airtight glass jar and secure the lid. Refrigerate until ready to use.
Notes
The pumpkin puree keeps, covered in the refrigerator, for up to a week.
- Prep Time: 2 minutes
- Cook Time: 40 minutes
- Category: How To
- Method: Puree
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Amy says
This is delicious.
Allison says
Thank you, Amy!