Homemade Pumpkin Purée

Posted by hsimpsongrossman on October 2, 2014

If, like me, you live in a place with no canned pumpkin purée to be found in your neighborhood supermarket, please do not shred your pumpkin muffins, quick breads and cakes recipes! It’s so easy to make pumpkin purée at home!

I usually make purée from one pumpkin at a time.  I use whatever amount I need immediately and freeze the rest, divided into one cup portions, in sealable bags.  When it’s time to use a portion I take it out of the freezer a few hours in advance and let it thaw on the counter.

Homemade Pumpkin Puree Baked Hidden Stash
Hidden Stash

All you’ll need is (love and) one butternut squash.

Method, following (more or less) the instructions from Baked Elements:

Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).

Line a baking sheet with parchment paper.

Cut your pumpkin into half lengthwise and then widthwise.  With an ice cream scoop or a sturdy spoon, scoop out the seeds.

Place the pumpkin pieces cut side down on the baking sheet and roast the pumpkin until it is completely tender inside, about an hour.   You should begin checking doneness after about 45 minutes and then every 5 minutes.  The pumpkin flesh should practically give way to a spoon or a fork.

Homemade Pumpkin Puree Baked
Baked

Let the pumpkin cool a bit and then scrape the pumpkin flesh off the skin with an ice cream scoop or large spoon.

Discard the peel and purée the pumpkin flesh in a blender, food processor or even with a fork, until smooth.

Place the pumpkin purée in a fine strainer for about an hour to drain any excess liquids.

Homemade Pumpkin Puree Baked Tomorrow's Muffins
Tomorrow’s Muffins

Use immediately or freeze in airtight bags or containers for up to 3 month.

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