From Patch to Pie Easy Homemade Pumpkin Puree

Recipe Introduction

Fancy ditching the canned stuff? Honestly, once you try making pumpkin puree from fresh pumpkin , you'll never go back.

It's seriously on another level. Have you ever tasted anything so vibrant? Trust me!

Quick Hook: Pumpkin Perfection Awaits

This homemade pumpkin puree recipe is so easy, and the flavor is insane. It's like autumn in a jar! We're talking rich, earthy sweetness that'll make your taste buds sing.

Brief Overview: From Patch to Your Plate

This is proper comfort food. It originates from the good old US and A and is a thanksgiving tradition. It's super easy, taking about an hour from start to finish.

You will get about 4 cups. Perfect for loads of autumn treats.

Main Benefits: Health and Happiness

Did you know pumpkin is packed with Vitamin A? So this is good for you. It's perfect for Thanksgiving, Halloween, or honestly, any chilly evening when you need a bit of cozy.

What makes this recipe special? It's the taste real, honest pumpkin flavour, not that weird canned stuff.

Let’s get Pumpkining!

To start this pumpkin puree from scratch you'll need a medium sugar pumpkin about 4-6 pounds. You can find these at most grocery stores this time of year.

And a tablespoon of olive oil. Also, a pinch of sea salt. Honestly, that's it!

Equipment You Need to Make Pumpkin Puree

You will need a few things, of course. I would use a large, sharp knife. Be super careful. A cutting board is a must.

Then a big spoon for scraping out those seeds. Also, you will need a baking sheet. Parchment paper helps with clean-up.

A food processor or blender is essential. You can't make it without these. You will need a big bowl to hold the puree.

How to Make Pumpkin Puree From Scratch: The Easy Way

First, preheat your oven to 375° F ( 190° C) . Line a baking sheet with parchment paper. (I always do).

Now, CAREFULLY cut that pumpkin in half. Then, scoop out the seeds and stringy bits. Don't throw them away! Roast them later for a yummy snack.

Drizzle the cut sides with olive oil and a pinch of salt. Rub it all over. Place the pumpkin halves, cut-side down, on the baking sheet.

Add about 1/2 cup of water to the baking sheet. Roast for 45- 60 minutes, or until it's tender and easily pierced with a fork.

Let it cool before scooping out the flesh.

Turning Roasted Pumpkin Into Silky Puree

Scoop out the cooked pumpkin flesh and put it in your food processor or blender. Blend until smooth. If it's too thick, add a tablespoon of water at a time until you get the right consistency.

For a super smooth pie pumpkin puree , you can strain it through a sieve lined with cheesecloth. Store it in the fridge for up to 5 days, or freeze it for later.

Tips and Tricks for the Best Pumpkin Puree

Always choose a sugar pumpkin. These are also known as best pumpkins for puree . They have the best flavour. Don't overcook the pumpkin.

It'll get watery. Speaking of watery puree, drain off any excess moisture if needed. If you want to try different flavors, add a pinch of cinnamon, nutmeg, or ginger before roasting.

Don’t forget to try roasting pumpkin for puree and save seeds for a snack.

Right then, let's talk pumpkin! Honestly, making your own pumpkin puree from fresh pumpkin is a game changer. It's surprisingly easy, and the flavour is miles better than the tinned stuff.

Trust me on this one. Plus, the aroma while it's roasting? Oh my gosh, pure autumnal bliss! It opens the door to so many fresh pumpkin recipes !

Ingredients & Equipment

Alright, no fancy chef skills needed here. This is easy pumpkin puree territory. I promise!

Main Ingredients

• 1 medium sugar pumpkin , about 4-6 pounds (1.8-2.7 kg) . These are also known as pie pumpkin puree .
• 1 tablespoon (15 ml) olive oil
• Pinch of sea salt, like a 1/8 tsp sort of pinch
• Water as needed to make a lovely soup.

When choosing a pumpkin puree from scratch , aim for one that feels heavy for its size. It should be firm and have no soft spots.

That's how you get the best pumpkins for puree .

Seasoning Notes

Okay, so we're keeping it simple. A pinch of salt brings out the natural sweetness. But if you're feeling fancy, a tiny pinch of cinnamon or nutmeg before roasting adds a lovely warm touch.

It would be great in a homemade pumpkin puree recipe , or maybe even just a little in any sugar pumpkin recipes .

Honestly, how to make pumpkin puree is simple. It all comes from getting the spice combinations correct in a recipe!

Equipment Needed

• Large, sharp knife. Be careful now!
• Cutting board
• Large spoon
• Baking sheet
• Food processor or blender. It'll need that to make it an amazing experience for cooking!

Don't have a food processor? No worries! A blender works just fine. In a pinch, even a potato masher and some elbow grease will do the trick! Seriously! Roasting is the key, roasting pumpkin for puree is the only way! The possibilities are endless once you learn about pumpkin puree uses !

Alright, let's get this pumpkin party started! Honestly, nothing beats the real deal, and homemade pumpkin puree recipe from a fresh pumpkin is a game changer.

Ditch the canned stuff! We're going full domestic goddess on this one!

From Patch to Pie: Easy Homemade Pumpkin Puree

Unlock the rich, naturally sweet flavor of real pumpkin. Learn how to make pumpkin puree , the perfect base for pies, lattes, and soups.

Prep Steps: Getting Your Ducks in a Row

Essential mise en place is key, mate! Preheat your oven to 375° F ( 190° C) . Grab a sugar pumpkin (pie pumpkin), olive oil, and salt.

Safety first: Always cut away from yourself, you know?

To save time, line your baking sheet with parchment paper. Trust me, cleanup is a breeze. This easy pumpkin puree will be well worth your small preparation!

step-by-step: From Whole Pumpkin to Silky Puree

1. Cut the pumpkin in half. Be careful with that knife!
2. Scoop out the seeds. Roast these later for a treat! Consider these sugar pumpkin recipes .
3. Drizzle with olive oil and sprinkle with salt.
4. Roast, cut-side down, for 45- 60 minutes . I like to add a splash of water to the baking sheet.
5. Let it cool a bit. Don't burn your fingers!
6. Scoop out the flesh. Discard the skin.
7. Blend until smooth. A food processor or blender works great.
8. Blend it all well, you can now enjoy it or even make pie pumpkin puree !

Visual cue: The flesh should be easily pierced with a fork. Critical temperature : The internal temperature isn't crucial, but ensure it's soft enough to blend!

Pro Tips: Level Up Your Puree

Want that extra smooth texture? Strain it through cheesecloth. Roasting pumpkin for puree is key, but don't overcook it! It'll get watery.

If your puree is watery, drain it in a colander lined with cheesecloth. Common mistake: Using carving pumpkins! Stick to best pumpkins for puree – sugar pumpkins are best.

make-ahead option: Pumpkin puree freezes beautifully! Portion it into freezer bags for easy use.

Now you know how to make pumpkin puree from scratch .

Honestly, this is just perfect for creating all types of fresh pumpkin recipes . You can also get creative with the various pumpkin puree uses .

Alright, let's dive into some extra bits to make sure your pumpkin puree is absolutely banging! This homemade pumpkin puree recipe is a simple one, but you can tweak it to make it your own.

Plus, a bit of know how will have you sorted for any potential pumpkin related crisis!

Recipe Notes for Pumpkin Perfection

Serving It Up - Plating and Presentation

Right, so you've got this gorgeous pie pumpkin puree . Now what? How about creating a killer pumpkin pie, obviously! Seriously, a dollop of whipped cream on top.

It's posh, but easy. Or you could use your fresh pumpkin recipes to create some pumpkin spice lattes. Delish! As for sides, serve your pumpkin pie with vanilla ice cream.

You just can't go wrong, you know?

Storage Like a Pro

Honestly, storing pumpkin puree is easy peasy. Pop it in the fridge. It will be good for about 5 days .

Just make sure it is in an airtight container, yeah? Freezing? Absolutely! I like to freeze mine in ice cube trays for easy portions later.

Just defrost it in the fridge overnight. Or, if you are in a rush, use the microwave to defrost it!

Variations - Get Creative

Feeling a bit adventurous? Why not try adding a pinch of cinnamon, ginger, or nutmeg before roasting for a warm, spicy kick? For a vegan option, use coconut oil instead of olive oil for roasting.

It's that easy! Got allergies? Butternut squash is a brilliant stand-in if sugar pumpkins are playing hard to get. So whether you want a sugar pumpkin recipes or a new twist, options galore!

Nutrition Nitty Gritty

So, you are now using pumpkin puree from fresh pumpkin. . Not only does this give your pumpkin recipes a beautiful and delicate flavor, but using pumpkin puree from scratch is also packed with Vitamin A and fiber.

It's healthy ish, I promise! One serving has about 30 calories. It has around 1g of protein, 1g of fat, 7g of carbs, and 1g of fiber.

Disclaimer: This can vary.

Right, so go on. Give roasting pumpkin for puree a go. Don't be scared to experiment. It's easier than you think! The best pumpkins for puree are sugar pumpkins .

You can make something tasty! Seriously, get in that kitchen. Embrace your inner Jamie Oliver, and make use of all the pumpkin puree uses .

You've totally got this! Let's get cooking that easy pumpkin puree !