Homemade Pumpkin Puree – a delicious recipe with Pie Pumpkins. Easy to follow and perfect for any occasion.
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1.
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First you want to pick your pumpkins; larger pie pumpkins should do.
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Around the fall, especially around Thanksgiving, your local grocer will carry pie pumpkins.
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These are typically smaller than your normal jack-o-lantern type of pumpkins.
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I strongly recommend using pie pumpkins over the ones you carve for Halloween, as pie pumpkins will be a bit meatier and wont be as watery.
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Jack-o-lanterns are usually watery and wont yield as much pumpkin for pureeing.
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2.
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Wash your pumpkins thoroughly, removing all the dirt.
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Once youve washed your pumpkin, dry it off and place it on a cutting board.
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Carefully cut it in half from the stem to the bottom.
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This may prove to be difficult; using a serrated knife works best.
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3.
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Clean out your pumpkin.
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Remove the guts using a rigid spoon.
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Dont leave any stringy stuff or seeds...clean it out really well, so it looks smooth.
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You can save the seeds for roasting if youd like.
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Just separate them from the strings and soak them in a salt water bath for a little bit before roasting.
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4.
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Cut your pumpkin into medium sized pieces.
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I like to cut in half again then cut across each piece once more for more chunkier pieces.
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5.
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Now to cook the pumpkin.
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In the past Ive typically pressure cooked my pumpkin so it took less time, but Ive also baked it.
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To bake the pumpkin (which seems to be the most universal technique), place your pumpkin chunks in a very lightly sprayed roasting pan.
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Cover the pan with the lid or foil and bake at 350 to 375 F for 60-90 minutes or until you can put a fork through it easily.
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6.
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Remove the skin from the pumpkin chunks.
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The skins may just fall off the outside of your pumpkin pieces at this point.
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Make sure to scrape off any usable pumpkin flesh from the skin so you dont waste any.
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7.
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Once youve removed the skin, its time to puree it.
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I put it into a bowl and use an immersion blender.
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But you can use a food processor or a regular blender or any other contraption you might have to puree food.
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Blend/puree your pumpkin until you get a nice smooth, non-lumpy texture.
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8.
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Once you have a nice puree, you may notice that it may be a little watery.
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This is normal.
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I set my puree in a strainer lined with cheesecloth and let it sit for a little while.
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To speed up that process you can wrap it in the cheesecloth and squeeze some of the water out.
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Dont squeeze it too dry however.
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9.
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Now you have a beautiful pumpkin puree to use in pies and other pumpkin dishes!
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You can either use it right away or freeze it to use at a later date.
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Just store in a freezer bag and squeeze out as much air as possible.
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Notes: 1.
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Some cheesecloth is also required for this recipe.
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2.
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This recipe yields roughly 2-3 cups of pumpkin puree, depending on the size of the pumpkin.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: 3 whole Larger Sized Pie Pumpkins.
Yes, Homemade Pumpkin Puree falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.