There are plenty of great reasons to know how to make pumpkin puree at home, even if you can find it in a can.
Why make homemade pumpkin puree?
So here we go, let’s bake!
How to Make Pumpkin Puree
First, scoop out the seeds and roast the squash on a baking sheet until fork tender.
Once cooled, scoop the flesh from the skin and run it through a food processor until it’s smooth. Depending on the variety of squash you use, the consistency of your puree may be more watery than that of a canned puree. If you’re making pumpkin pie, you might want to strain the excess liquid by letting it sit in a fine mesh strainer (or cheesecloth) over a bowl for 30 minutes. Note: the texture will vary depending on the type of pumpkin or squash you use.
How to Use Pumpkin Puree
Once you’ve made your puree, there are tons of ways to use it! Here are a few ideas to get you started:
Blend it into pasta sauce. Whisk it into savory porridge or risotto. Try it in these muffins or this bread. Make pancakes next Saturday. Bake a snack cake for your kids this week. Use it in place of eggs in this vegan fall French toast! Make pie!
Refrigerate any leftovers for later. They can also be stored in the freezer for up to a month!
If you loved making pumpkin puree….
Make more vegetable basics like roasted spaghetti squash, baked sweet potatoes, easy zucchini noodles or cauliflower rice next!
