How to make pumpkin puree

Learn how to make pumpkin puree with this step-by-step guide to making homemade pumpkin puree, as well as pumpkin puree recipe ideas.

Are you one of the millions of people who have bought fall pumpkins (or five) this holiday season for some festive fall decor? If you answered yes and you are considering getting rid of it because it is no longer useful, wait a second! Listen to this – pumpkins are actually edible! You can use squash to make delicious homemade pumpkin puree and incorporate it into a variety of delicious fall recipes—Pumpkin Lattepumpkin pancakes pumpkin hummusAnd the pancakesAnd the juicesAnd the Vegetable pancakes And more – to share with your friends and family. Not only do you benefit from pumpkin, but you can also prepare a variety of nutritious and vegan pumpkin puree recipes.

What is pumpkin puree?

Pumpkin is basically cooked and mixed. All you have to do is cook the pumpkin without the seeds and skins, and puree it with an immersion blender or a traditional blender. So, what is edible in a pumpkin? Interestingly, the whole pumpkin is edible. While I’m going to share my secret to making fresh pumpkin puree, I also wanted to tell you that you can roast and season the pumpkin seeds, which makes the seeds inside the pumpkin rind edible and delicious (so don’t scrape the seeds!). You might be thinking that making pumpkin puree sounds boring, however, it is actually quite simple and can be done in just a few steps; All you need are those pumpkin and some spirit, along with these step-by-step instructions.

Watch me make this recipe on Instagram over here.

To prepare this recipe, you will need:

1 medium pumpkin
Water
2 tablespoons margarine or melted dairy-free vegetable oil (try avocado or nut oil!), if desired (optional)
salt (optional)
big knife
cutting board
Baking sheet for roasting pumpkin
big bowl
masher (potato masher)
Immersion blender (or high power blender)

How to make pumpkin puree

Step by step guide:

Preheat oven to 375. Get a medium-sized pumpkin and wash the outside. Place it on a cutting board and gather a large knife.

Cut the pumpkin in half from the middle, from the stem down, without getting too close to your fingers. One helpful tip is to press the top of the pumpkin close to the stem with a dish towel for extra stability.

Grab a large metal spoon and scoop out the “guts”—the stringy parts and pumpkin seeds—that are inside the pumpkin. Save the seeds for roasting!

Cut each clean squash half in half again to make quarters.

Cut the pumpkin quarters into smaller pieces.

Place the pumpkin pieces on the baking tray.

Pour water into the bottom of the baking tray, just enough to make about an inch of water in the bottom of the tray.

Drizzle 2 tablespoons of melted ghee or vegetable oil (avocado or walnut oil is a great option!) over the pumpkin pieces, if desired. (This step is optional.)

Sprinkle with a little salt if desired (optional).

Roast the pumpkin slices in the oven at 375 degrees Fahrenheit for 40 minutes, until tender. Take out from the oven and cool slightly.

Remove the thinner pumpkin core from the peel from each pumpkin slice, and place the pumpkin pulp into a large bowl.

Mash the pumpkin with a potato masher to soften the pumpkin.

Use an immersion blender (or transfer it to a blender) to puree the pumpkin until smooth and creamy. Don’t add any extra liquid, the apple juice should have the consistency of it.

Pour pumpkin puree into covered containers and refrigerate until serving time. Store the containers in the refrigerator and use them within 1 week, or alternatively put them in the freezer for later use. A medium-sized pumpkin (about 6-7 pounds) makes about 6 cups of pumpkin puree.

Our fresh, homemade pumpkin puree contains no preservatives or sugar, and is absolutely delicious! So use them quickly and enjoy them in some of my favorite recipes, such as soups, smoothies, cookies, cakes, bread, muffins, pancakes, vegetable muffins, and energy bites. If you freeze them, you can turn to these recipes all year long! Use pumpkin puree to replace canned pumpkin in your favorite recipes.

My favorite recipes that use pumpkin puree:

Spicy Pumpkin Black Bean
Pumpkin Spice Energy Bites
Vegan Pumpkin Bread with Pumpkin Seeds
Real Pumpkin Spice Soy Latte
Hummus with smoked pumpkin
Pumpkin Pie Overnight Oats
Marinated Pumpkin Smoothie

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How to make pumpkin puree

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