Homemade Pumpkin Puree (Fresh, Flavorful, and Freezer-Friendly)
Make fresh pumpkin puree at home with simple instructions. This puree is richer than canned, perfect for baking, cooking, and freezing for later. Learn how to choose the right pumpkins, roast them properly, and store your puree for up to six months. Ideal for recipes like pumpkin pie, pumpkin bread, and pumpkin muffins.
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.