Homemade Pumpkin Puree (How to Cook a Pumpkin)
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Ever wondered how to cook a fresh pumpkin and make your own homemade pumpkin puree? It’s easy!
Homemade Pumpkin Puree (How to Cook a Pumpkin)
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Ahh Pumpkin…. every fall I look forward to all things pumpkin including my delicious pumpkin spice latte and all of the cinnamon-y pumpkin desserts.
Most pumpkin desserts start with a can of pumpkin puree which is none other than cooked mashed pumpkin. Did you know you can quickly and easily make your own at home?
It’s really quite simple to make and it’s really inexpensive! The first thing you’ll notice is how beautiful the color is, more of a bright yellow than a deep rusty orange color and the flavor is wonderful.
When choosing your pumpkin, look for a small brightly colored pumpkin with little green or blemishes. Be sure to choose a variety intended for cooking such as sugar pumpkins for the best flavor and texture. A 5 pound pumpkin should give you about 2 cups of puree.
Homemade Pumpkin Puree (How to Cook a Pumpkin)
It’s easy to make your own homemade pumpkin puree!
Ingredients:
- 1 fresh pumpkin
- water
Directions:
To Bake
- Preheat oven to 350 degrees.
- Wash pumpkin and cut in half. Remove seeds and pith.
- Place in a pan skin side up. I usually add a touch of water to the pan, about 1 cup or so.
- Reduce heat to 325 degrees and bake 60-75 minutes or until soft when pierced.
- Allow to cool and remove skin with a knife. Pumpkin can be cubed or pureed.
To Boil
- Wash pumpkin and cut in half. Remove seeds and pith.
- Peel and cut into chunks. Place in a large pot and fill with water.
- Boil until pumpkin is soft (about 20 minutes). Drain.
Notes:
If your puree is watery, it can be strained using cheesecloth or coffee filters in a colander.
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Holly
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
Last year I made pumpkin whoopie pies and a pumpkin pie from scratch. However, I could not seem to squeeze enough water out of the puree (I boiled it). This year I am making the whoopie pies again, but am also making pumpkin pie truffles and want to try to bake the pumpkin. I use a long neck pumpkin rather than the round one. Do the cooking times or steps vary between the two types of pumpkins?
I used only the round pumpkin so I can’t say for sure. If you puree is very watery, you may consider draining it in cheesecloth and squeezing out some of the liquid.
How long can this be stored up to?
If you don’t use it within 2 days, I’d recommend freezing it.