Make Your Own Pumpkin Puree

Homemade Pumpkin Puree

Whenever possible, I try to avoid the pre prepared version of anything. This includes canned pumpkin. I don’t have anything against it, I just try to keep processed and canned items out of my diet if possible. In this post, I will show you how to make your own DIY pumpkin puree! It’s really quite easy, and once you try it I have a feeling it will be difficult to go back to canned.

What Variety of Pumpkin Should I Use?

At markets and pumpkin patches, I have noticed that there are two primary types of Pumpkin available. Sugar Pie Pumpkins and Winter Luxury Pumpkins. I have used both and I don’t find there to be a noticeable difference in taste or texture. Of the two, Sugar Pie is the more common. The best way to spot which is which is to take a look at the skin. Sugar Pie will have a smooth bright orange skin, and the Winter Luxury will be a lighter color with a bumpy texture to the skin.

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Helpful Hints

It’s important to know that your homemade pumpkin puree is going to be pretty watery compared to the canned version, so you should not add it straight to a recipe without draining it first. When using homemade puree, I always put it into a colander to drain while I gather the rest of my ingredients and do the prep work for a recipe. The puree freezes well, and it’s a great idea to freeze it in one cup portions so that you can pull out what you need, rather than freezing it all at once. I try to use it within a month after freezing.

Important Notes

When making or using DIY Pumpkin Puree, here are a few things to remember:

• After roasting the puree, drain the excess water off before freezing
• Once your puree is defrosted, drain it a second time to ensure there is no excess water before using
• If you are using puree in a cheesecake, be sure it is at room temperature before adding to your recipe
• If after draining it still appears too watery, you can place the puree in a large piece of cheesecloth and squeeze out more
• This puree can be used in both sweet and savory dishes
• If you are going to be using this in a recipe that requires the puree to be very smooth such as gnocchi for example, running it through a few pulses in the bowl of a food processor with the blade attachment should remove any lumps 

Make It Yourself

If you have been reading this blog for long, you know I am an advocate of doing as much as possible from scratch. This won’t take up much of your time, and the extra step is definitely worth it. I hope you try making your own pumpkin puree. If you are looking for a way to use it, try my Pumpkin Lasagna with Kale, Chard, and Pecan Pesto post for inspiration!