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.
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.
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!
- 1 Sugar Pie or Winter Luxury Pumpkin
- 2 Tbsp Avocado Oil
- Heat oven to 375 degrees. Cut the pumpkin in half, and place each half cut side down on a rimmed baking sheet.
- Brush the skin with the 2 tbsp of avocado oil.
- Bake for 45 minutes to one hour, until a fork easily pierces the skin.
- Allow the pumpkins to cool for a few minutes, and the skin will come right off. Place the pumpkin in a large freezer bag and refrigerate, or freeze until ready to use.
When using this puree in recipes, be sure to place in a colander and drain excess moisture out before using.
Puree will keep five days refrigerated, or up to a month frozen.
Amount Per Serving: Calories: 102Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 42mgCarbohydrates: 10gFiber: 1gSugar: 5gProtein: 1g