Easily Make Homemade Pureed Pumpkin
Learn how to make easy, fresh homemade pumpkin puree with just a few simple steps. Perfect for fall recipes like pies, soups, and more, this DIY pumpkin puree is delicious and free of preservatives!
Servings: 2 pies
Equipment
- Freezer bags
Ingredients
- pie pumpkins (washed)
- water (if needed)
Instructions
- Preheat oven 400F
- Make sure to wash the pumpkin before starting. You do not want to have or get dirt inside the part you are going to eat.
- Pat the pumpkin dry so you can easy hold it while cutting.
- Remove the stem off the pumpkin if it's still on the pumpkin.
- Cut the pumpkin in half, from top to bottom in half.
- Use the ice cream scoop and scoop out the seeds and strings from inside the pumpkin.
- You can save the seeds for roasting or wash and save and plant next year.
- Place the pumpkin cut side down and cook for 45 minutes to 1 hour, until the pumpkin is tender and the outside is a nice dark color.
- Allow the pumpkin to cool and use the ice cream scoop to remove the pumpkin from the skin of the pumpkin.
- Place the puree in a large bowl in using a hand mixer or immersion blender and blend the pumpkin puree well.If you are using a blender, place the scooped pumpkin into the blender and mix well.
- If the pumpkin is a little dry, add a little water, to help with mixing but not more than you need.
- If you find your pumpkin is watery, you can heat up before using to remove any excess liquid.
- Place your freezer bags into the baggy holder and measure out the pumpkin puree.Mark the bags with what it is, the date and the amount in each bag.
- Freeze the bags flat to save space.
- Frozen pumpkin puree can stay in the freezer up to 6 months.