Ever wondered how to make your fall dishes extra special, homemade pumpkin purée is your secret! Making pumpkin purée from scratch is easier than you think and adds a fresh, delicious twist to all your favourite recipes. Plus, with just one ingredient, this homemade version is pure, wholesome goodness. Great for whipping up pies, soups, or smoothies this purée is packed with rich caramelised flavour. And the best part is you can make a batch and freeze it for later, so you’ll always have some on hand for those cozy, pumpkin-spiced days.

Print Pin

No ratings yet

Easy Pumpkin Puree

The ultimate pumpkin puree recipe!!

Servings servings

Ingredients

2 whole small pumpkins I used butternut
Olive Oil for brushing

Instructions

Select a couple of small sized pumpkins. Cut the pumpkin in half. Using a spoon or a scoop, scrape out the seeds and pulp from the centre. Little but of the pulp left is fine.
Place the pumpkin halves on a baking sheet face up for a richer taste and roast in a 180°C/350°F oven until the pumpkin is fork-tender, approximately 45 minutes. They should be nice and light golden brown when done.
Scoop out the pulp with an ice cream scoop or large cooking spoon. Use a food processor or blender (handheld immersion or the jug blender), to puree until smooth. Alternately, you can simply mash it up with a potato masher.
You can either use the pumpkin puree immediately in any pumpkin recipe like or store it in the freezer for later use. To store in the freezer, spoon about 1 cup of pumpkin puree into each plastic storage bag. Use your hands to flatten out the pumpkin inside the bag and push out the air then seal it.. Store them in the freezer until you need.

Notes

Butternut pumpkin yields a sweeter taste but you can use any pumpkin variety.
Homemade pumpkin puree keeps in the fridge for 3-5 days or freeze for up to 3 months.
Great for baking pies, muffins or pancakes.
You can add cinnamon or nutmeg for extra flavour.
This pumpkin purée works great in soups or as a pasta sauce base.
Blend it thoroughly for a silky texture. For a thinner puree add some water