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How to Make Your Own Pumpkin Purée

Pumpkin - 2

Since it’s fall and I’ve been baking with pumpkin quite a bit, I thought it would be a good idea to do a quick tutorial on how to make your own pumpkin purée. Even though we don’t have to worry about the pumpkin shortage anymore, I still think it’s fun to go through the process of making your own purée from scratch. Not only do you have the satisfaction of knowing exactly where it came from, but it’s a lot easier than you think – and as an added bonus, your entire home smells like a dozen pumpkin pies baking in the oven while the pumpkins are roasting. So, let’s get started!

First, make sure to get the right kind of pumpkin. You’ll need a pie pumpkin rather than a carving pumpkin; they’re usually smaller and more round than carving pumpkins (the spaghetti squash-looking one in the photo is from my CSA – but don’t worry, it’s still a pie pumpkin).

Pumpkin - 1

Preheat your oven to 350 degrees and line a baking sheet with aluminum foil. Cut off the tops of the pumpkins, and then cut them in half. This may take some hacking with a good kitchen knife, but you’ll get there. Then, scoop out all of the seeds and other stringy parts.

Pumpkin - 2

Save the seeds though, because you can toast them later!

Pumpkin - 4

Place the pumpkins face-side down on the baking sheets.

Pumpkin - 3

Bake until a fork easily pierces the pumpkins, 60-90 minutes. Remove from the oven and let sit until cool enough to handle. Then, scoop out the pumpkin flesh from the skin and place it in your food processor. Purée until smooth. If the purée contains excess moisture, strain it using cheesecloth or a paper towel and a colander. If it needs more water, add it a tablespoon at a time until you get the right consistency.

Pumpkin - 5

Store the fresh pumpkin purée in an airtight container in the refrigerator and use as you would use canned pumpkin, or freeze for later use.

Posted by on October 10, 2010.

Tags: ,

Categories: how to

13 Responses

  1. I just bought a pie pumpkin and am going to be doing this today…thanks for the tutorial!

    by Taylor on Oct 10, 2010 at 12:11 pm

  2. What a great use of pumpkin. Especially when there’s a shortage of the cans!

    by Courtney Lopez on Oct 10, 2010 at 12:13 pm

  3. I just bought pie pumpkins yesterday!!

    by Jessica @ How Sweet on Oct 10, 2010 at 12:23 pm

  4. What a useful tutorial. Now that is the way to combat the pumpkin shortage.

    by Lisa on Oct 10, 2010 at 12:48 pm

  5. We actually grew pie pumpkins this year (just to entertain the children) and I had been wondering what to do with them. Thanks so much!

    by Sagey on Oct 10, 2010 at 1:15 pm

  6. I love homemade pumpkin puree. I just made some last weekend.

    by Anna on Oct 10, 2010 at 5:04 pm

  7. This is so impressive!

    by DessertForTwo on Oct 10, 2010 at 5:46 pm

  8. Thanks for the instructions!

    by Katrina on Oct 10, 2010 at 6:05 pm

  9. I just bought two pie pumpkins at the market, so I’m all set! Thanks for the terrific tutorial. I love your blog, btw.

    by Louanne on Oct 10, 2010 at 8:11 pm

  10. Finally, a post that doesn’t add 5 pounds just from reading it ; ) I always forget to put my squash cut side down and then get mad when I check it 45 minutes later and it’s not done.

    by Wendi @ Bon Appetit Hon on Oct 11, 2010 at 9:00 am

  11. Great information!

    by Alison @ Ingredients, Inc. on Oct 11, 2010 at 9:15 am

  12. Love this tutorial! You make it so easy, peasy! Thanks so much!!!

    by Robyn on Oct 12, 2010 at 11:28 pm

  13. Thank you so much for the directions. I did this the other day and it was easy. I then used the pumpkin to make the pumpkin bread recipe on your website. It was delicious!

    by Melissa on Nov 11, 2010 at 1:12 pm

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About Sugarcrafter

Hi there! I’m Tracy, and I live in upstate NY. My husband and I met in college and have been married since 2005. A Canning, baking, writing, photography, and even cleaning (yes, cleaning – it can be oddly relaxing), are all things that I enjoy. This blog brings all of those passions together – but […]more →