Pumpkin Puree
Pumpkin Puree is easy to make, and I'm giving you three different methods for making it. Use this to replace store-bought pumpkin in all of your favorite pumpkin recipes.
Prep Time5 minutes mins
Cook Time50 minutes mins
Total Time55 minutes mins
Course: Condiment
Cuisine: American
Keyword: homemade, homemade ingredient
Servings: 2 cups
Preheat the oven to 400 degrees. Add 1 cup of water to a 9 by 13 inch baking dish. (Note: This is the method for the oven. Please see the post for the crockpot method and the instant pot method.) Cut the top off the pumkin. Try to only cut as much as you need to to remove the stem. Cut the pumpkin in half. Remove the pulp and seeds.
Place the pumpkin cut side down in the baking dish. Cover with foil and roast for 40 to 50 minutes or until the pumpkin is fork tender.
Allow the pumpkin to cool enough that you can handle it. Scoop out the soft inside, discarding the shell.
Put the soft insides into a food processor or blender. Blend until smooth. If it is too thick to blend, add a tablespoon of water.
Use the pumpkin within 1 week as a replacement for canned pumpkin in baking and cooking recipes. Or see our instructions in the post for freezing it.