Learn how to make a homemade pumpkin puree recipe using fresh pumpkins. This month, we’re making all things pumpkin, and this fresh pumpkin puree is a fall favorite!
Have you caught the pumpkin craze bug yet?
I sure have! Fall is the season for all-pumpkin-everything, and I love it so much. To continue with the theme, we wanted to try something with a favorite that is right on time for the fall season: PUMPKIN.
I have always wanted to try to make fresh homemade pumpkin puree for my fall baking recipes. I had a few small pumpkins that we were going to paint and decided that I would give it a shot.
How to make fresh pumpkin puree
It turns out, making homemade pumpkin puree from fresh pumpkin is super easy. Just cut and bake and blend, and you’ve got yourself a bunch of pumpkin-y goodness in no time! There are so many uses for pumpkin, anyone for pumpkin pie, muffins, or pumpkin cheesecake? Maybe pumpkin smoothies, lattes, or a pumpkin cider?
Easy homemade pumpkin puree recipe
This fresh pumpkin puree recipe is easy to follow and only uses two ingredients. The next time you visit the pumpkin patch, grab a few of the small pie pumpkins and prepare to eat them up. Here’s how to use those real pumpkins to make your own puree!
Ingredients needed to make fresh pumpkin puree:
yields 2 cups of puree
- small pie pumpkins
Cut your pumpkin in half
Preheat the oven to 350 degrees F. Start by cutting your small pumpkin in half. You may have to cut off the top first.
Gut the pumpkin, scooping out the seeds
Next, scoop out the seeds and strings the best you can from the inside of the pumpkin. Once that’s complete, cut each half, in half, to make four quarters.
Bake the pumpkin in the oven
Place pumpkin quarters face up on a baking sheet and bake for 30 minutes. Remove from oven and allow to cool. The skin should be somewhat hard and the flesh should be nice and soft.
Scoop out the flesh and blend
Take a spoon and remove all of the inner pumpkin flesh from each quarter of the pumpkin. Put the pumpkin flesh and water into a blender, food processor, or other machine and puree until smooth.
If the pumpkin mixture is too thick, add a little more water until you get it to the consistency you desire. You don’t want watery pumpkin puree, so be careful!
Homemade Pumpkin Puree Recipe
- 1 blender
- 2 small pumpkins
- 1/4 cup water
- Preheat the oven to 350 degrees F. Cut pumpkin in half. You may have to cut off the top first.
- Scoop out all of the seeds and strings the best you can from the inside of the pumpkin. Once that's complete, cut each half, in half, to make four quarters.
- Place pumpkin quarters face up on a baking sheet and bake for 30 minutes. Remove from oven and allow to cool. The skin should be firm and the flesh should be nice and soft.
- Using a spoon, remove all of the inner pumpkin flesh from each quarter of the pumpkin. Put the pumpkin flesh and water into a blender, food processor, or other machine and puree until smooth.
Recipes using fresh pumpkin puree
Try some of these delicious sweet and savory recipes that use pumpkin puree.
- Easy Pumpkin Chiffon Pie Bars with Pecans
- Delicious and Easy Pumpkin Crisp Recipe
- Pumpkin Spice Muffins with Streusel Topping Recipe
- No-bake pumpkin pie bites
- Curried pumpkin soup recipe
What will you make with your homemade pumpkin puree?
Be sure to try this pumpkin recipe out, it is a great way to use those pumpkins for fresh puree for your baking needs. Enjoy this homemade pumpkin puree recipe and have a wonderful fall season.