I never even thought to make my own pumpkin puree until I found myself living in a little Italian town with NO canned pumpkin puree to be found. Sweat began to trickle down my face as I asked the woman behind the counter where the canned pumpkin was. Google translate had it correct…so why was she looking at me like I was crazy?
“Pumkin Puree? No. You make your own. There, (she points to some small pumpkins) You need those.”
And so, I awkwardly grabbed some pumpkins (no, not to decorate), paid and headed home.
My journey to homemade pumpkin puree (and everything else it seemed) began in this little Italian town and I am so thrilled to share it with you today. I promise, it’s SO much better than the canned stuff.
When making pumpkin puree, you typically want to use small pumpkins like sugar pumpkins. Keep in mind, I have used all sizes and they all work (with varying tastes). The only big difference is the sweetness – the bigger pumpkins will need extra sugar when baking with them.
The most “famous” pumpkins for puree are called sugar pumpkins. These are bright orange and small enough to bake in full on your baking dish. I will be using these today for the blog post.
The Sugar Pumpkin
Pick out a nice sugar pumpkin (ask the farmer for help if need be!) and give it a good rinse once you get home.
Preheat oven to 400F/200C.
Slice the pumpkin in half (should be easy enough because of its size) and notice the gorgeous pumpkin seeds in the centre. Scoop these out and save them for a yummy roasted snack later.
Lightly season with sea salt and add to a baking sheet lined with parchment paper. You want to lay the pumpkin cut side down for best baking. Bake until the flesh is nice and tender (super easy to scoop out!) which should be about 45-60 minutes.
Let cool, scoop out, food process and store! Homemade pumpkin puree is now yours!
Homemade Pumpkin Puree
- 1 Sugar Pumpkin
- Sea Salt
- Preheat oven to 400F/200C and line a baking sheet with parchment paper.
- Slice the sugar pumpkin in half and scoop out the seeds and strings.
- Season with a light sprinkle of sea salt and lay cut side down on the baking sheet.
- Bake for 50-60 minutes, until tender, and allow to cool for 10 minutes before handling.
- Scoop the pumpkin flesh out and directly into a food processor. Process until nice and smooth.
- Store in an airtight container in the refrigerator. Will last 1 week in the refrigerator and a few months in the freezer.
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