I have found lots of pumpkin recipes… But the problem is that almost all of them use canned pumpkin puree in them. This is ok, but as autumn is coming, wouldn’t it be better to make your own pumpkin puree?
You can also freeze it for later use. Or you could eventually make pumpkin jam out of puree, to have for cold fall and winter days.
You know, I actually was waiting for autumn. It’s like I start a new life or a new story.
But to make the atmosphere even more autumny, I love cooking seasonal food. So, this short blog post is the “right start of your autumn”. Dress in a comfy sweater and fill your house with a pumpkin smell.
Can I freeze pumpkin puree?
Yes. It can be frozen.
Just make sure to separate the puree in servings by using 1 bag for 1 serving. It is going to be easier for you to use it afterward.
Don’t worry, it is super easy to make. And you need only 1 ingredient. Guess which one?
Nice!
Right.
Pumpkin!
Which pumpkin is the best for pumpkin puree?
I advise you to use small and round pumpkins. They are sweeter and tastier than big ones.
For this recipe, I used Red Kuri squash. But other pumpkins are fine as well.
Once again, just make sure that you don’t buy huge ones, which usually are for decoration.
What can I use pumpkin puree for?
Because of its sweet taste, you can mostly use pumpkin for desserts.
However, you can also add the puree to the salad dressing or in curries. The pumpkin puree will give the curry a nice creamy consistency.
Most used pumpkin desserts are:
- pie
- pancakes (click for the recipe)
- cupcakes, muffins
- pumpkin bread
- cookies
- cakes
- bars and bites
- jam
Also, you can make a Starbucks pumpkin latte with this puree!
Ingredients
- Pumpkin (mine was 1,5 kg or 3 pounds which will make around 3 cups of pumpkin puree)
Kitchen Aid
- Food processor
Instructions
- Preheat the oven at 180 degrees Celsius or 360 degrees Fahrenheit
- Cut your pumpkin in half. Be careful when doing it, because it is quite firm.
- Using a fork or a spoon, scoop out the seeds. You are not going to need them in this recipe, but you can make lots of other dishes with them.
- On baking paper, put the pumpkin halves with the face down. It is going to protect them from over-baking, and they will be softer and mushier.
- Let it bake for about 40 minutes or until you can easily puncture it with a fork into the pumpkin.
- After removing it from the oven, let it cool for about 20 minutes.
- Separate the pumpkin’s skin from the soft part.
- Add into a food processor the soft part and blend until the mixture forms a puree*.
Tips
- If your blender is not powerful enough, you can add in, along with the pumpkin, a splash of water.
Also, find out how to make:
How to make pumpkin puree - easy recipe
Ingredients
- 1 pumpkin
Instructions
- Preheat the oven at 180 degree Celsius or 360 degrees Fahrenheit
- Cut your pumpkin in half. Be careful when doing it, because it is quite firm.
- Using a fork or a spoon, scoop out the seeds. You are not going to need them in this recipe, but you can make lots of other dishes with them.
- On a baking paper, put the pumpkin halves with the face down. It is going to protect them from over baking, and they will be softer and mushier.
- Let it bake for about 40 minutes or until you can easily puncture with a fork into the pumpkin.
- After removing it from the oven, let it cool for about 20 minutes.
- Separate the pumpkin’s skin from the soft part.
- Add into a food processor the soft part and blend until the mixture forms a puree.
Notes
Please note that I may earn a small commission from Amazon and iHerb in case you decide to buy products from these sites.
If you liked the recipe, share the result in the comment section below, I would be glad to see the result and you may help others as well doing so.
